Black Bean Soup

Black Bean Soup
Photo by Karry Hosford

Ingredients

  • 1 jalapeño pepper, seeded and minced
  • 1/3 cup minced fresh cilantro
  • ¾ cup chopped celery
  • 1 (28-ounce) can crushed tomatoes, undrained
  • 4 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1 pound dried black beans
  • ½ teaspoon freshly ground black pepper
  • + 7 more ingredients
    • 1 teaspoon salt
    • 2 tablespoons fresh lime juice
    • 2 bacon slices, chopped
    • ¾ cup reduced-fat sour cream
    • 1 cup chopped onion
    • 2 garlic cloves, minced
    • ¾ cup chopped carrot

Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain and rinse beans. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan. Add onion, carrot, and cele...

View full recipe at My Recipes

Comments

Variations on Black Bean Soup

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