Black Bean Soup With Cilantro Lime Sour Cream

Directions

1. Place beans in large bowl. Add in sufficient water to cover by 3 inches. Let stand overnight. Drain well.
2. Cook bacon in heavy large pot over medium heat till brown but still soft, about 4 min. Add in celery, onion, carrots and leeks and saute/fry till vegetables begin to soften, about 10 min. Add in beans, chicken broth, tomato, 1/2 c. cilantro, parsley, garlic, jalapeno, vinegar, cumin and coriander. Bring to boil. Reduce heat to medium-low, cover and simmer soup till beans are very tender, stirring occasionally, about 2 hrs.
3. Working in batches, transfer soup to blender and process till slightly chunky puree forms. Return soup to pot. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Bring to simmer before continuing.)
4. Mix lowfat sour cream, lemon juice, lime juice and 1/2 c. cilantro in small bowl.
5. Season to taste with salt and pepper. Ladle soup into bowls. Place dollop of lowfat sour cream mix atop soup. Garnish with additional minced cilantro and minced tomato.
6. 8 servings.