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.
- Portion size 6 servings
Lime Coriander Cream:
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 1270 mg
- Protein 29 g
- Calories 453.0
- Total fat 5 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 71 g
- Iron 50.0
- Folate 178.0
- Calcium 11.0
- Vitamin A 8.0
- Vitamin C 25.0