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Black Bean Soup with Cilantro-Lime Cream

Black Bean Soup with Cilantro-Lime CreamBlack bean and bacon soup served with a dollop of cilantro and lime cream and chopped tomato.

Recipe Ingredients:

1 (16-ounce) package dried black beans (about 2 1/2 cups)
6 slices smoked bacon, chopped
2 celery ribs, finely chopped
1 large onion, finely chopped
2 medium carrots, finely chopped
10 cups chicken broth
1 large tomato, seeded and chopped
1/2 cup (packed) chopped fresh cilantro
1 1/2 tablespoons finely minced garlic
1 jalapeño chile, minced
1 tablespoon red wine vinegar
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons kosher or sea salt, or to taste
Freshly ground pepper to taste

Cilantro-Lime Cream:
1 cup sour cream
1 1/2 tablespoons fresh lime juice
1/2 cup (packed) chopped fresh cilantro
Salt and freshly ground pepper to taste
Additional chopped fresh cilantro for garnish
Additional chopped tomato for garnish

Cooking Directions:

  1. Place beans in large bowl. Add enough water to cover by 3 inches. Let stand overnight. Drain well.
  2. Cook bacon in heavy large pot over medium heat until brown but still soft, about 4 minutes. Add celery, onion and carrots and cook until vegetables begin to soften, about 10 minutes. Add beans, chicken broth, tomato, 1/2 cup cilantro, garlic, jalapeño, vinegar, cumin and coriander. Bring to boil. Reduce heat to medium-low, cover and simmer soup until beans are very tender, stirring occasionally, about 2 hours. Add salt and pepper to taste.
  3. Mix sour cream, lime juice and 1/2 cup cilantro in small bowl. Season to taste with salt and pepper.
  4. To serve, ladle soup into bowls. Place a dollop of the Cilantro-Lime Cream on top of soup. Garnish with additional chopped cilantro and chopped tomato.

Makes 8 servings.

Photograph courtesy of Tiffany Hodges; Recipe copyright © 1999; property of See Terms of Use.