Black Bean Soup

Black Bean Soup
Black Bean Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound dried black beans

  • 4

    cups fat-free, less-sodium chicken broth

  • 2

    cups chopped onion

  • 1

    cup water

  • 1

    tablespoon ground cumin

  • 3

    bay leaves

  • 1

    serrano chile, finely chopped

  • 2

    tablespoons fresh lime juice

  • 1

    teaspoon kosher salt

  • 1/4

    cup chopped fresh cilantro

  • 3

    tablespoons reduced-fat sour cream

  • Cilantro sprigs (optional)

Directions

1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain. 2. Combine beans, broth, and next 5 ingredients (through chile) in an electric slow cooker. Cover and cook on LOW 10 hours. Discard bay leaves. Stir in juice and salt. Ladle 1 1/2 cups soup into each of 6 bowls; sprinkle each with 2 teaspoons chopped cilantro. Top each serving with 1 1/2 teaspoons sour cream. Garnish with cilantro sprigs, if desired. CALORIES 288 ; FAT 2.3g (sat 0.9g,mono 0.4g,poly 0.5g); CHOLESTEROL 2.9mg; CALCIUM 87mg; CARBOHYDRATE 50g; SODIUM 581mg; PROTEIN 18.5g; FIBER 17.5g; IRON 4.6mg Cooking Light, MARCH 2009

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