Black Bean Soup with Lime Cream
4
Points®
Total time: 1 hr 40 min • Prep: 30 min • Cook: 40 min • Serves: 8 • Difficulty: Easy
Satisfying and so simple to make, this soup is packed with fiber and protein to sustain you. For added heat, stir a little chopped canned chipotle peppers in adobo sauce into the lime cream. Black beans are a classic here, but there is no reason you can't substitute kidney, navy, or pinto beans. If you wish to use dried beans, see Notes below. Serve this soup with a simple green salad or as a delicious starter for Grilled Vegetable Kebabs or Chile Caribbean Shrimp Skewers to drive home the island flavors.
Ingredients
Cooking spray
5 spray(s)
Uncooked onion(s)
2 cup(s), chopped
Jalapeño pepper(s)
1 small
Ground cumin
4 tsp
Dried oregano
1 Tbsp
Jarred minced garlic
1 Tbsp
Bay leaf
1 tsp
Vegetable broth
4.5 cup(s)
Water
3.5 cup(s)
Canned black beans
8 cup(s)
Kosher salt
2 tsp
Fresh lime juice
3 Tbsp
Plain fat free Greek yogurt
0.5 cup(s)
Fresh lime juice
1 tsp
Lime zest
0.5 tsp
Kosher salt
0.25 tsp
Cilantro
2 Tbsp
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, make 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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