Black Bean Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 teaspoon ground coriander
- 2 tablespoons extra virgin olive oil
- 1/3 cup sour cream
- 1 tablespoon fresh lime juice
- handful chopped fresh cilantro
- 3/4 teaspoon oregano
- 2 medium yellow onions roughly chopped
- 4 large garlic cloves crushed and peeled
- 2 carrots, peeled and roughly chopped
- 2 (15-ounce) cans black beans drained and rinsed
- 5 cups low sodium chicken broth (i like swanson)
- 1-3/4 teaspoons ground cumin
- Carbohydrate 7.22265366435844 g
- Cholesterol 5.60625000473925 mg
- Fat 5.04976213505484 g
- Fiber 1.08682566070265 g
- Protein 1.29407861481876 g
- Saturated Fat 1.54987910037763 g
- Serving Size 1 1 Serving (79g)
- Sodium 9.11046598461496 mg
- Sugar 6.13582800365579 g
- Trans Fat 0.203664298690216 g
- Calories 76 calories
Heat the olive oil over medium heat in a large soup pan. Add the onions, garlic cloves and carrots and cook, stirring occasionally, until onions are soft and translucent, about 8 minutes. Do not brown. Add the black beans, chicken broth, oregano, coriander, cumin, cayenne pepper and salt and bring to a boil. Reduce the heat, cover and simmer gently for about 15 minutes. Purée the soup using a hand-held immersion blender until very smooth and creamy. (Alternatively, you can use a standard blender to puree the soup in batches; see note.) Stir in the lime juice and season with salt and pepper to taste. Ladle the soup into bowls and top each bowl with a dollop of sour cream and freshly chopped cilantro. Note: If using a standard blender, purée the soup in batches, being careful not to fill the jar more than halfway. Be sure to leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.
