Black Bean Soup
with Lime Sour Cream

Soup Ingredients:

• 1 16 oz package dried black beans
• 6 bacon slices, chopped
• 3/4 cup finely chopped celery
• 3/4 cup finely chopped onion
• 4 cups low salt chicken broth
• 2 cups water
• 1/4 cup chopped fresh parsley
• 1 TBS minced garlic
• 2 jalapeno peppers, minced (or to taste)
• 1 TBS red wine vinegar
• 2 tsp ground cumin
• 1 tsp ground coriander
• Pepper flakes to taste

Lime Sour Cream:

• 3/4 cup sour cream
• Zest from one lime
• 2 tsp fresh lime juice
• Chopped parsley for garnish

Wash and soak beans according to package directions.

Cook bacon in heavy large pot over medium heat until golden brown. Remove all but 3 TBS fat. Add celery and onion and saute until vegetables begin to soften, about 10 minutes. Add drained black beans, chicken broth, parsley, garlic, jalapeno, vinegar, cumin, coriander, and pepper flakes. Bring to a boil. Reduce heat to medium low, cover and simmer until beans are very tender, stirring occasionally, about two hours.

Partially mash the beans with a potato masher, or a hand held stick blender until they reach desired consistency. Season to taste - add salt and pepper as needed.

In a small bowl, mix sour cream, lime zest, and lime juice. Ladle soup into bowls, and top with a dollop of the sour cream mixture. Garnish with chopped fresh parsley. Serves 8.