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.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 453 |
| pro | 29 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 71 g |
| fibre | 17 g |
| chol | 0 mg |
| sodium | 1.270 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 50% |
| vit A | 8% |
| vit C | 25% |
| folate | 178% |
Suggested Recipes
-
3 cups (750 mL) black beans
1 tbsp (15 mL) olive oil
3 cloves garlic, minced
2 onions, chopped
2 stalks celery, chopped
2 tsp (10 mL) chili powder
2 tsp (10 mL) chopped jalape?epper
1-1/2 tsp (7 mL) dried oregano
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) aniseeds
6 cups (1.5 L) chicken stock
1 can (14 oz/398 mL) stewed tomatoes
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) pepper
4 tsp (20 mL) lime juice
Lime coriander Cream:
1/2 cup (125 mL) sour cream
2 tbsp (25 mL) finely chopped fresh coriander
2 tbsp (25 mL) lime 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.
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »