Black Bean-Tomato Soup With Cilantro-Lime Cream

“From Cooking Light. This was one of the first black bean soups I made and we all enjoyed it very much. I used an immersion blender right in the pot. Timings are approximate”

Ingredients Nutrition


  1. Cook bacon in a large saucepan over medium heat until crisp.
  2. Remove bacon with a slotted spoon, reserving 1 teaspoon drippings in pan; set bacon aside.
  3. Add onion and celery to pan; cook 5 minutes or until celery is tender.
  4. Stir in 3/4 teaspoon cumin, chile powder, and garlic; cook 1 minute.
  5. Stir in bacon, pepper, beans, tomatoes, and broth; bring to a boil.
  6. Cover, reduce heat, and simmer 10 minutes.
  7. Place half of bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters).
  8. Blend until smooth.
  9. Pour into a large bowl.
  10. Repeat procedure with remaining bean mixture; process until smooth. Keep warm.
  11. Combine sour cream, remaining 1/4 teaspoon cumin, cilantro, rind, and juice in a small bowl. Drizzle cream over soup.

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