Black Bean Soup with Lime Coriander Sauce
This recipe makes 6 servings servings
|Per serving: about||-|
|total fat||5 g|
|sat. fat||1 g|
- Portion size: 6
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.
- 3 cups 3cupsblack beanblack beans
- 1 tbsp 1tbspolive oil
- 3 3minced garlic clovegarlic cloves
- 2 2chopped oniononions
- 2 2chopped celery stalkcelery stalks
- 2 tsp 2tspchili powder
- 2 tsp 2tspchopped jalapeño pepperjalapeño peppers
- 1-1/2 tsp 1-1/2tspdried oregano
- 1 tsp 1tspground cumin
- 1/2 tsp 1/2tspaniseed
- 6 cups 6cupschicken stock
- 1 can (14 oz/398 ml) 1can (14 oz/398 ml)stewed tomatoes
- 3/4 tsp 3/4tspsalt
- 1/4 tsp 1/4tsppepper
- 4 tsp 4tsplime juice Lime Coriander Cream
- 1/2 cup 1/2cupsour cream
- 2 tbsp 2tbspfinely chopped fresh coriander
- 2 tbsp 2tbsplime juice
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.
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.