Recipe of the Week – Black Bean Soup
We tried this recipe last night and it was delicious. It is a definite keeper for our family. It was very simple to prepare but full of flavor. I modified it from a Cooking Light recipe. Prep time was about 10 minutes and cooking time was about 20 minutes. Easy to make after a hard day at work. You can make it even healthier by using fresh ingredients instead of the canned ingredients listed.
2 slices bacon
1/2 cup chopped onion
1/4 cup chopped celery
3/4 teaspoon cumin
1/2 teaspoon chipotle chile powder
1 garlic clove, minced
1/4 teaspoon pepper
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce can diced tomatoes)
14 ounces of chicken broth (I used a lower sodium version)
1/4 cup low fat sour cream
1 tablespoon lime juice
1 tablespoon chopped cilantro
Cut bacon strips into chunks and cook until crisp. Remove bacon and drain all but 1 tablespoon bacon grease. Cook onion, celery and garlic until tender. Add bacon and remaining ingredients (except sour cream and cilantro) and simmer for 10 minutes. Put soup in blender (you may have to do this in two batches) and blend until smooth. Be cautious when blending hot liquids. Vent blender lid slightly and cover with a dishcloth to avoid hot liquid splatter. Replace blended soup in the saucepan and add sour cream and garnish with cilantro. Enjoy your low fat, high fiber, delicious soup.