Black Bean Soup

Ingredients

• 1 pounddried black beans
• 2 bacon slices, chopped
• 1 cupchopped onion
• 3/4 cupchopped carrot
• 3/4 cupchopped celery
• 2 garlic cloves, minced
• 1 jalapeño pepper, seeded and minced
• 4 (14-ounce) cans fat-free, less-sodium chicken broth
• 1 (28-ounce) can crushed tomatoes, undrained
• 1/3 cupminced fresh cilantro
• 2 tablespoonsfresh lime juice
• 1 teaspoonsalt
• 1/2 teaspoonfreshly ground black pepper
• 3/4 cupreduced-fat sour cream

 

Preparation

Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain and rinse beans.
Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan. Add onion, carrot, and celery to drippings in pan; sauté 10 minutes or until tender. Add garlic and jalapeño; sauté 2 minutes. Add beans, bacon, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beans are tender. Place 4 cups soup in a blender or food processor; let stand 5 minutes. Process until smooth; return pureed soup to pan. Stir in cilantro, lime juice, salt, and pepper. Serve with sour cream.

Yield: 12 servings (serving size: 1 cup soup and 1 tablespoon sour cream)

Nutritional Information

Calories per serving:	215
Calories from fat:	20%
Fat per serving:	4.8g
Saturated fat per serving:	2.1g
Monounsaturated fat per serving:	1.6g
Polyunsaturated fat per serving:	0.7g
Protein per serving:	12g
Carbohydrates per serving:	32.5g
Fiber per serving:	7.7g
Cholesterol per serving:	8mg
Iron per serving:	3mg
Sodium per serving:	570mg
Calcium per serving:	95mg