Tomato & Black Bean Soup

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

Tomato & black bean 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.

Tomato & Black Bean Soup

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