Black Bean Soup with Lime Coriander Sauce Black Bean Soup with Lime Coriander Sauce

Author: Canadian Living

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
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Black Bean Soup with Lime Coriander Sauce