3 cans (each 19 oz/540 mL) black beans
1 tbsp (15 mL) olive oil
3 minced garlic cloves
2 chopped onions
2 chopped celery stalks
2 tsp (10 mL) chili powder
2 tsp (10 mL) chopped jalapeno peppers
1-1/2 tsp (7 mL) dried oregano
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) aniseed
5 cups (1.5 L) chicken stock
1 can (14 oz/398 ml) stewed tomatoes
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) pepper
4 tsp (18 mL) lime juice
Lime Coriander Cream:
1/2 cup (125 mL) sour cream
2 tbsp (30 mL) finely chopped fresh coriander
2 tbsp (30 mL) lime juice
In large heavy saucepan or Dutch oven, heat oil over medium heat; cook garlic, onions and celery, stirring occasionally, for 5 minutes or until onions are softened. Add chili powder, jalapeno pepper, oregano, cumin and aniseeds; cook, stirring occasionally, for 1 minute.
Add beans, stock, tomatoes, salt and pepper; simmer for 30 minutes.
In food processor or blender, purée 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.
Tip: Serve with sour cream, coriander and a slice of green pepper. Or serve with Lime Coriander Cream.
Black Bean Soup with Lime Coriander Sauce: Substitute 3 cups (750 mL) black beans, soaked for canned beans.
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.
Increase stock to 6 cups. To onion mixture, 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.
approx. per serving
total fat22 g
sat. fat5 g