Black Bean Soup

posted by 2 years ago


1 lb dried black beans

2 bacon slices, chopped

1 cup onion, chopped

¾ cup carrot, chopped

¾ cup celery, chopped

2 garlic cloves, minced

1 jalapeño pepper, seeded and minced

64 oz gluten free chicken stock

1 (28-oz) can crushed tomatoes, undrained

1/3 cup fresh cilantro, minced

2 Tbs fresh lime juice

Coarse salt & fresh ground black pepper, as desired

¾ cup reduced-fat sour cream


Wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain and rinse beans. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan. Add onion, carrot, and celery to drippings in pan; sauté 10 minutes or until tender. Add garlic and jalapeño; sauté 2 minutes. Add beans, bacon, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 ½ hours or until beans are tender. Place 4 cups soup in a blender or food processor; let stand 5 minutes. Process until smooth; return pureed soup to pan. Stir in cilantro, lime juice, salt, and pepper. Serve with sour cream if desired. (Serves: 10)

tags:  black bean soup, soups, beans
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