Black Bean Soup with Lime Cream
0
Points®
Total time: 1 hr • Prep: 30 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
For added heat, stir a little chopped canned chipotle peppers in adobo sauce into the lime cream.
Ingredients
Olive oil cooking spray
5 spray(s)
Onion
2 cup(s), chopped
Jalapeño pepper
1 small, seeded and minced
Ground cumin
4 tsp(s)
Dried oregano
1 tbsp(s)
Minced garlic
1 tbsp(s)
Bay leaf
1 leaf/leaves
Vegetable broth
5 cup(s)
Water
3 cup(s), or more as needed
Canned black beans
8 cup(s), rinsed and drained
Kosher salt
2 tsp(s), or to taste
Fresh lime juice
3 tbsp(s)
Plain fat free Greek yogurt
½ cup(s)
Fresh lime juice
1 tsp(s)
Lime zest
1 tsp(s)
Kosher salt
¼ tsp(s)
Cilantro
2 tbsp(s), chopped (for garnish)
Instructions
1
Coat a large soup pot with cooking spray; set over medium heat. Add onion and jalapeno; cook, stirring frequently, until softened, 5 minutes. Add cumin, oregano, garlic and bay leaf; cook, stirring a few times, 1 minute.
2
Stir in broth, water and beans; increase heat to high to bring to a boil. Reduce heat to medium-low, simmer, covered, stirring a few times, until beans are very tender, 20 -30 minutes; stir in 3 Tbsp lime juice and 2 tsp salt. (Add more water as needed if pot seems dry or to thin soup at end.)
3
Meanwhile, to make lime cream, stir together yogurt, 1 tsp lime juice, lime zest and ¼ tsp salt.
4
Serve soup topped with lime cream; garnish with cilantro.
5
Serving size: about 1 c soup with 1 Tbsp lime cream
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