Tested till perfect Black Bean Soup with Lime Coriander Sauce

Black Bean Soup with Lime Coriander Sauce

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.

By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 13 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 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
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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.

Nutritional Information Per serving: about

cal 453 pro 29g total fat 5g sat. fat 1g
carb 71g fibre 17g chol 0mg sodium 1,270mg

% RDI:

calcium 11 iron 50 vit A 8 vit C 25
folate 178
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