STACY'S BLACK BEAN SOUP

Stacy's Black Bean Soup image

Provided by Taste of Home

Categories Lunch

Time 1h50m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

1-1/2 cups dried black beans
3 celery ribs, chopped
3 medium carrots, chopped
1 large onion, chopped
2 teaspoons olive oil
2 garlic cloves, minced
6-1/2 cups reduced-sodium chicken broth
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 bay leaf
3 tablespoons lime juice
1/2 cup reduced-fat sour cream
1/4 cup minced fresh cilantro

Steps:

Place beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid., In a Dutch oven coated with cooking spray, saute the celery, carrots and onion in oil until vegetables are tender. Add garlic; cook 1 minute longer. Add the beans, broth, oregano, thyme, salt, cayenne and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/4 hours or until beans are tender. Discard bay leaf. Cool slightly., In a blender, cover and process soup in batches until smooth. Return to pan; heat though. Stir in lime juice. Garnish each serving with sour cream and cilantro.

Nutrition Facts :