Black Bean-Tomato Soup with Cilantro-Lime Cream

This is the third time I have made this recipe. I highly recommend it. If you do try this recipe, let me know what you think.


2 bacon slices, chopped
1/2 c. onion, chopped
1/4 c. celery, chopped
1 tsp ground cumin, divided
1/2 tsp chipotle chile powder
1 garlic clove, minced
1/4 tsp black pepper
1 (15 oz.) can black beans, rinsed & drained
1 (14.5 oz.) can no salt added diced tomatoes, undrained
1 (14 oz.) can fat free, less sodium chicken broth
1/4 c. reduced fat sour cream
1 tbsp fresh cilantro, minced
1/2 tsp grated lime rind
1 tbsp fresh lime juice

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

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


The recipe is supposed to serve 4 but it doesn't make a lot. If you want it to be the main course for more than 3 people, I suggest doubling the recipe. Instead of a traditional blender, you can use a submersion blender to make this part easier. You can also add avocado slices as a garnish.