Vegetarian Black Bean Soup
Source of Recipe
foodfit.com
List of Ingredients
- 2 cups dried black turtle beans, soaked
- 1 teaspoon olive oil
- 1 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced green pepper
- 1 tablespoon minced jalapeño pepper
- freshly ground black pepper
- 1 clove garlic, minced
- 1 bay leaf
- 2 tablespoons finely chopped cilantro stems
- 6 cups low-sodium canned vegetable broth
- salt to taste
- 1/4 cup chopped cilantro leaves
- 1 tablespoon fresh lime juice
- 4 tablespoons non-fat sour cream
Instructions
- Drain the beans and set aside.
- Heat the oil in a 4-quart pot over low-medium heat for 2 to 3 minutes. Add the onion, celery, green pepper and jalapeño pepper, season lightly with black pepper and cook until the vegetables begin to soften, about 5 minutes. Add the garlic and cook for 1 more minute.
- Add the bay leaf, cilantro stems, beans and broth and bring to a boil quickly over high heat.
- Lower the heat and simmer until the beans are completely tender, about 30 to 40 minutes.
- Remove and discard the bay leaf, puree half of the soup in a blender and then add it to the rest of the soup. Season with salt and pepper and keep warm.
- Blend the cilantro leaves, lime juice and sour cream together.
- Serve the soup in warm bowls with a dollop of cilantro-lime cream.
- NOTE: Do not add salt until the beans are fully cooked because salt will prevent them from becoming tender.
Final Comments
Serving Size: about 1 cup
Number of Servings: 8
|
Â
Â
Â
|