Tuesday, November 29, 2011

Black Bean-Tomato Soup with Cilantro-Lime Cream

This soup is really yummy, but Stella is my only child that likes it and so cheesy quesadillas are always served on the side.  I like to make this soup just for me to eat for lunch when I don't have to listen to anyone complaining.

Black Bean-Tomato Soup with Cilantro-Lime Cream

2 center-cut bacon slices, chopped
1/2 cup chopped onion
1/4 cup chopped celery
1 teaspoon ground cumin, divided
1/2 teaspoon chile powder
1 garlic clove, minced
1/4 teaspoon freshly ground black pepper
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can less-sodium chicken broth
1/4 cup sour cream
1 tablespoon minced fresh cilantro
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice

Cook bacon in a large saucepan over medium heat until crisp.  Remove bacon with slotted spoon, reserving 1 teaspoon drippings in pan; set bacon aside.  Add onion and celery to pan; cook 5 minutes or until celery is tender.  Stir in 3/4 teaspoon cumin, chile powder, and garlic; cook 1 minute.  Stir in bacon, pepper, beans, tomatoes, and broth; bring to a boil.  Cover, reduce heat, and simmer 10 minutes.  Place half of bean mixture in a blender.  Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.  Place a clean towel over opening in blender lid (to avoid splatters).  Blend until smooth.  Pour into a large bowl.  Repeat procedure with remaining bean mixture; process until smooth.  Keep warm.

Combine sour cream, remaining 1/4 teaspoon cumin, cilantro, rind, and juice in a small bowl.  Drizzle cream over soup.

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