Black Bean Soup with Lime Coriander Sauce

By The Canadian Living Test Kitchen

206 people added this to their Recipe Box

Black Bean Soup with Lime Coriander Sauce

This recipe makes 6 servings servings

Nutritional Info
Per serving: about	-
cal	453453 cal
pro	29 g29g pro
total fat	5 g5g total fat
sat. fat	1 g1g sat. fat
carb	71 g71g carb
fibre	17 g17g fibre
chol	0 mg0mg chol
sodium	1 mg1mg sodium
% RDI:	-
calcium	1111 calcium
iron	5050 iron
vit A	88 vit A
vit C	2525 vit C
folate	178178 folate

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Whether you choose the long soak method or the quick and convenient canned bean method, this Southwestern-inspired soup will take the chill off a cold day.

Ingredients

3 cups black beans 3 3cups cupsblack beanblack beans
1 tbsp olive oil 1 1tbsp tbspolive oil
3 minced garlic cloves 3 3minced garlic clovegarlic cloves
2 chopped onions 2 2chopped oniononions
2 chopped celery stalks 2 2chopped celery stalkcelery stalks
2 tsp chili powder 2 2tsp tspchili powder
2 tsp chopped jalapeño peppers 2 2tsp tspchopped jalapeño pepperjalapeño peppers
1-1/2 tsp dried oregano 1-1/2 1-1/2tsp tspdried oregano
1 tsp ground cumin 1 1tsp tspground cumin
1/2 tsp aniseed 1/2 1/2tsp tspaniseed
6 cups chicken stock 6 6cups cupschicken stock
1 can (14 oz/398 ml) stewed tomatoes 1 1can (14 oz/398 ml) can (14 oz/398 ml)stewed tomatoes
3/4 tsp salt 3/4 3/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
4 tsp lime juice 4 4tsp tsplime juice
Lime Coriander Cream
1/2 cup sour cream 1/2 1/2cup cupsour cream
2 tbsp finely chopped fresh coriander 2 2tbsp tbspfinely chopped fresh coriander
2 tbsp lime juice 2 2tbsp tbsplime juice

Preparation

Rinse beans, discarding any grit. In large heavy saucepan or Dutch oven, cover beans with 3 times their volume of water; bring to boil, cover and cook for 2 minutes. Remove from heat; let soak for 1 hour. Drain.

Wipe out pot and heat oil over medium heat; cook garlic, onions and celery, stirring occasionally, for 5 minutes or until onions are softened. Add chili powder, jalape?epper, oregano, cumin and aniseeds; cook, stirring occasionally, for 1 minute.

Add beans and stock; bring to boil. Reduce heat, cover and simmer for 75 minutes or until beans are very tender. Add tomatoes, salt and pepper; simmer for 10 minutes.

In food processor or blender, pur?8 cups (2 L) of the soup in batches. Return to pot; heat through. Stir in lime juice. Taste and adjust seasoning. (Make-Ahead: Let cool; cover and refrigerate for up to 3 days or freeze for up to 2 months. Reheat gently to serve.)

Lime Coriander Cream: In bowl, stir together sour cream, coriander and lime juice. Spoon over centre of each bowlful of soup.

Additional information :

Tip: Serve with sour cream, coriander and a slice of green pepper. Or serve with Lime Coriander Cream.

Variation
Quick Black Bean Soup: Substitute 3 cans (each 19 oz/540 mL) black beans, drained for the soaked beans. Reduce stock to 5 cups (1.25 L) To onion mixture, add beans, stock, tomatoes, salt and pepper; simmer for only 30 minutes.