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Spicy Black Bean Soup with Cilantro-Lime Sour Cream

1 medium green bell pepper, seeded and diced
1 medium red bell pepper, seeded and diced
1 ½ medium onions, minced
2 Tbsps. olive oil
3 15-oz. cans low-sodium black beans
1 head of garlic, minced (not a clove, the entire head)
3 ½ cups water
2 bay leaves
2 tsps. dried oregano
1 Tbsp. ground cumin
1 15-oz. can chopped tomatoes, with juice

Cilantro-Lime Sour Cream

1/4 cup sour cream
Zest of 1 lime
2 Tbsps. lime juice
¼ cup roughly chopped fresh cilantro
½ small red onion, minced

In a large soup pot, sauté green and red bell peppers with onions in olive oil until tender. Add the beans. Then add garlic, water, bay leaves, oregano, cumin and tomatoes.

Simmer on low heat for about 40 minutes, stirring often. You will be breaking down some of the beans until they thicken the soup.

After 40 minutes or so, remove 1½ cups of soup and process in blender. Return to soup pot and warm through.

As the soup cooks, whisk together sour cream, lime zest and cilantro. Just before serving, add the lime juice. Garnish with a Tbsp. of sour cream mixture, diced red onion and serve.

Yield: 4 servings

Nutritional information
Per serving: 406 calories, 8.5g  total fat, 18.9g protein, 77.4g carbohydrate, 16.4g dietary fiber, 0mg cholesterol, 409mg sodium, 1274mg potassium, 187.3mg calcium