Sunday Dinner Series: Ready for soup season

It’s not quite soup season yet.  Yesterday in New York it was a humid 90 degree day.  But right about now is when I start getting sick of eating salads every day for lunch.  My mom makes a pot of soup almost every Sunday in the winter and sends me her recipes, but I stumbled upon this Black Bean-Tomato Soup with Cilantro-Lime Cream recipe from Cooking Light and was eager to test it out.

Let me tell you the reasons I’m a fan:

  1. It’s super easy to make
  2. Has a lot of staple ingredients that wouldn’t require you running around to specialty stores (including some of my favorite spices and herb – yes, pile on the cilantro! Oh, and BACON)
  3. It’s semi-healthy, which may seem counterintuitive after my bacon comment, but I swear it’s reasonable!
  4. I have leftovers for lunch this week

The tomatoes provided a nice balance with the beans, and the chipotle chile powder and cumin gave the soup a nice kick.  Just because I like it hot, next time I would add a jalapeño as well.

Below is the recipe and steps which you can also find here.

Bon appétit!

Ingredients:

  • 2 center-cut bacon slices, chopped
  • 1/2 cup chopped onion (about 1 small)
  • 1/4 cup chopped celery
  • 1 teaspoon ground cumin, divided
  • 1/2 teaspoon chipotle 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 no-salt-added organic diced tomatoes, undrained
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1/4 cup reduced-fat sour cream
  • 1 tablespoon minced fresh cilantro
  • 1/2 teaspoon grated lime rind
  • 1 tablespoon fresh lime juice

Preparation:

  1. Cook bacon in a large saucepan over medium heat until crisp. Remove bacon with a 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.
  2. Combine sour cream, remaining 1/4 teaspoon cumin, cilantro, rind, and juice in a small bowl. Dollop cream over soup.

 

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