Black Bean Soup with Cilantro-Lime sour Cream

By smmthill

Ingredients

• 1 16 oz. package (about 2 1/2 c) dried black beans
• 6 bacon slices, chopped
• 3/4 c finely chopped celery
• 3/4 c " " onion
• 3/4 c " " carrots
• 3/4 c " " leeks
• 10 c canned low-salt chicken broth
• 1 L tomato, chopped
• 1 c (packed) chopped fresh cilantro
• 1/3 c (packed) chopped fresh parsley
• 1 1/2 T minced garlic
• 1 Jalapeño chili, minced
• 1 T red wine vinegar
• 2 t ground cumin
• 1 t ground coriander
• 3/4 c sour cream
• 2 t fresh lemon juice
• 2 t fresh lime juice
• Additional chopped fresh cilantro
• " " tomato

Details

Servings 8

Preparation

Step 1

Place beans in large bowl. Add enough water to cover by 3 in. Let stand overnight. Drain well.
Cook bacon in heavy large pot over med. heat until brown but still soft, about 4 min. Add celery, onion, carrots and leeks and sauté until veggies begin to soften, about 10 min. Add beans, chicken broth, tomato, 1/2 c cilantro, parsley, garlic, jalapeño, vinegar, cumin and coriander. Bring to boil. Reduce heat to med.-low, cover and simmer soup until beans are very tender, stirring occasionally, about 2 hrs.
Working in batches, transfer soup to blender and process until slightly chunky puree forms. Return soup to pot. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before cont.)
Mix sour cream, lemon juice, lime juice and 1/2 c cilantro in small bowl. Season to taste with salt and pepper. Ladle soup into bowls. Place dollop of sour cream mixture atop soup. Garnish with add. chopped cilantro and chopped tomato.