Black Bean Soup with Lime Coriander Sauce

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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.

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%

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.





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