Sunday, December 7, 2008
It was 16 degrees here this morning, so soup was sounding really good for lunch. Lately I've been on a grilled cheese kick, and naturally Aaron wanted tomato soup with it. I don't know why, but I cannot stand tomato soup. It makes no sense. I like tomatoes and anything with tomatoes for the most part, but just cannot eat it - maybe it's only the canned stuff I find so nasty. Cookinglight had this recipe for black bean-tomato soup, so I thought that was different enough from straight tomato soup that it would be good.
The flavor was great, but I should have blended it a bit longer, as it still had tiny bits of beans and tomatoes and I think I was expecting it to be perfectly smooth. Aaron, on the other hand, absolutely loved it. He said this ranks up there with Italian Wedding Soup for him, which is his favorite.
I'm sure I'll make the soup again and blend it longer. It's sooo easy to make, I should have saved it for a busy weeknight.
2 center-cut bacon slices, chopped (I left out)
1/2 cup chopped onion (about 1 small)
1/4 cup chopped celery
1 teaspoon ground cumin, divided
1/2 teaspoon chipotle chile powder
1 garlic clove, minced
1/4 teaspoon freshly ground black pepper
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can no-salt-added organic diced tomatoes, undrained
1 (14-ounce) can fat-free, less-sodium chicken broth
1/4 cup reduced-fat sour cream
1 tablespoon minced fresh cilantro
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice
1. Cook bacon in a large saucepan over medium heat until crisp. Remove bacon with a slotted spoon, reserving 1 teaspoon drippings in pan; set bacon aside. Add onion and celery to pan; cook 5 minutes or until celery is tender. Stir in 3/4 teaspoon cumin, chile powder, and garlic; cook 1 minute. Stir in bacon, pepper, beans, tomatoes, and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Place half of bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining bean mixture; process until smooth. Keep warm.
2. Combine sour cream, remaining 1/4 teaspoon cumin, cilantro, rind, and juice in a small bowl. Drizzle cream over soup.
Calories:123 (31% from fat)
Fat:4.3g (sat 2g,mono 1.6g,poly 0.4g)