Black Bean Soup

By raegrifftie

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)

Preparation

Step 1

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