Black Bean Soup

By t1bishop

Cumin and fiery serrano chile infuse
this simple soup as it cooks, and a
dollop of Sour cream provides a refreshing foil for the spicy flavors. For less heat, seed the chile first or use a milder pepper, such as jalapeno. You can also omit the chile altogether, if you prefer.

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

sort and wash beans; place in a large
bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
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 cup soup into each of 6 bowls; sprinkle each with 2 teaspoons
chopped cilantro. Top each serving with 1
teaspoons sour cream. Garnish with cilantro sprigs, if desired.