Black Bean Soup with Cilantro-Lime Sour Cream

Name: Black Bean Soup with Cilantro-Lime Sour Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 16-ounce package (about 2 1/2 cups) dried black beans; 6 bacon slices, chopped; 3/4 cup finely chopped celery; 3/4 cup finely chopped onion; 3/4 cup finely chopped carrots; 3/4 cup finely chopped leeks; 10 cups canned low-salt chicken broth; 1 large tomato, chopped; 1 cup (packed) chopped fresh cilantro; 1/3 cup (packed) chopped fresh parsley; 1 1/2 tablespoons minced garlic; 1 jalapeno chili, minced; 1 tablespoon red wine vinegar; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 3/4 cup sour cream; 2 teaspoons fresh lemon juice; 2 teaspoons fresh lime juice; Additional chopped fresh cilantro; Additional chopped tomato

Servings: persons

1 16-ounce package (about 2 1/2 cups) dried black beans
6 bacon slices, chopped
3/4 cup finely chopped celery
3/4 cup finely chopped onion
3/4 cup finely chopped carrots
3/4 cup finely chopped leeks
10 cups canned low-salt chicken broth
1 large tomato, chopped
1 cup (packed) chopped fresh cilantro
1/3 cup (packed) chopped fresh parsley
1 1/2 tablespoons minced garlic
1 jalapeno chili, minced
1 tablespoon red wine vinegar
2 teaspoons ground cumin
1 teaspoon ground coriander
3/4 cup sour cream
2 teaspoons fresh lemon juice
2 teaspoons fresh lime juice
Additional chopped fresh cilantro
Additional chopped tomato

1
Place beans in large bowl.
2
Add enough water to cover by 3 inches.
3
Let stand overnight.
4
Drain well.
5
Cook bacon in heavy large pot over medium heat until brown but still soft, about 4 minutes.
6
Add celery, onion, carrots and leeks and saute until vegetables begin to soften, about 10 minutes.
7
Add beans, chicken broth, tomato, 1/2 cup cilantro, parsley, garlic, jalapeno, vinegar, cumin and coriander.
8
Bring to boil.
9
Reduce heat to medium-low, cover and simmer soup until beans are very tender, stirring occasionally, about 2 hours.
10
Working in batches, transfer soup to blender and process until slightly chunky puree forms.
11
Return soup to pot.
12
Season to taste with salt and pepper.
13
(Can be prepared 1 day ahead.
14
Cover and refrigerate.
15
Bring to simmer before continuing.)
16
Mix sour cream, lemon juice, lime juice and 1/2 cup cilantro in small bowl.
17
Season to taste with salt and pepper.
18
Ladle soup into bowls.
19
Place dollop of sour cream mixture atop soup.
20
Garnish with additional chopped cilantro and chopped tomato.

2010

kcal

Calories

Fat

Carbs

249

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 16-ounce package (about 2 1/2 cups) dried black beans, 6 bacon slices, chopped, 3/4 cup finely chopped celery, 3/4 cup finely chopped onion, and more.

Yes, Black Bean Soup with Cilantro-Lime Sour Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!