Vegetarian Black Bean Soup with Cilantro Lime Cream

Vegetarian Black Bean Soup with Cilantro Lime Cream

 

2 c black beans

1 t olive oil

1 c diced onion

½ c diced celery

½ c green pepper

1 T minced jalapeno pepper

Freshly ground black pepper

1 clove garlic minced

1 bay leaf

2 T finely chopped cilantro stems

6 c low-sodium canned vegetable broth

Drain the beans and set aside.  Heat the oil in a 4-qt pot over low-medium heat for 2-3 minutes.  Add the onion, celery, green pepper, and jalapeno pepper, season lightly with black pepper and cook until the vegetables begin to soften, about 5 minutes.  Add the garlic and cook for 1 more minute.  Add the bay leaf and cilantro stems, beans and broth and bring to a boil quickly over high heat.  Lower the heat and simmer until the beans are completely tender, about 30-40 minutes.  Remove and discard the bay leaf, puree half of the soup and then add it to the rest of the soup.  Keep warm.

 

¼ c cilantro leaves

1 T fresh lime juice

4 T non-fat sour cream

Blend the cilantro leave, lime juice and sour cream together.  Serve the soup in warm bowls with a dollop of cilantro-lime cream. 

 

Nutrition facts:  Serving size:  About 1 cup   Amount 4 servings

Calories: 203

Total Fat 2 g

Sat Fat 1 g

Cholesterol 3 mg

Sodium 250 mg

Total Carbohydrate 34 g

Dietary Fiber 12 g

Protein 13 g

Percent calories from fat 10%

Percent calories from protein 25%

Percent Calories from Carbohydrate 66%