Tomato & Black Bean Soup – I have to say, this recipe turned out so differently than how I thought it would. And for the better! I thought that this would be a tomato soup with black beans but it was more of a black bean soup with tomatoes – and it was delicious!
The smokiness from the chipotle pepper adds a depth that can be lacking in simple soups. While there is some work involved when pureeing the mixture, it is definitely worth it. Initially, I considered leaving some of the beans whole and I ended up not doing that. In hindsight, I wish I would have. I think some whole, or even slightly mashed, black beans would add a nice texture to a pretty smooth soup.
Black Bean-Tomato Soup
adapted from Cooking Light magazine
- 2 slices turkey bacon, chopped
- 1 onion, diced
- 2 stalks celery, diced
- 1 carrot, diced
- 1 tsp. ground cumin, divided
- 1/2 tsp. chile powder
- 3 garlic cloves, minced or pressed
- 1/4 tsp. freshly ground black pepper
- 1 15 oz. can black beans, rinsed and drained
- 1 14.5 oz. can diced tomatoes, undrained
- 1 14 oz. can chicken broth
- 1/4 cup reduced-fat sour cream
- 1 tbsp. minced fresh cilantro
- 1/2 tsp. grated lime rind
- 1 tbsp. fresh lime juice
1. Cook bacon in a large saucepan over medium heat until crispy and then remove with a slotted spoon to a paper towel.
2. If needed, add 1 tsp. olive oil to pan. Add onion, celery, and carrot to pan and cook for 5-7 minutes or until tender.
3. Stir in 3/4 teaspoon cumin, chile powder, and garlic; cook 1 minute.
4. Stir in bacon, pepper, beans, tomatoes, and broth; bring to a boil.
5. Cover and reduce heat. Simmer for 10 minutes. Place half of bean mixture in a blender and remove center piece of blender lid in order for steam to escape. Replace blender lid and place a clean towel over opening in blender. Blend until smooth and then pour back into the Dutch oven. Repeat procedure with remaining bean mixture. Keep warm.
6. Combine sour cream, remaining 1/4 teaspoon cumin, cilantro, rind, and juice in a small bowl. Drizzle cream over soup.