Black Bean-Tomato Soup with Cilantro Lime Cream

Ingredients

2 bacon slices, chopped

½ cup onion, chopped

¼ cup celery, chopped

1 tsp ground cumin, divided

½ tsp chipotle chile powder

1 garlic clove, minced

¼ 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

¼ cup reduced fat sour cream

1 tbsp fresh cilantro, minced

½ tsp grated lime rind

1 tbsp fresh lime juice

avocado slices (optional garnish)

View full recipeInstructions

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 ¾ 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 ¼ 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.