Yield: 1

Ingredients

1 lb pkg dried black beans
6 sl bacon
3/4 c chopped onion
3/4 c chopped leeks
3/4 c chopped carrots
3/4 c chopped celery
10 c chicken broth
1 c chopped tomato
1 c chopped cilantro
1 tb minced garlic
1 jalapeno pepper; chopped
2 ts cumin
1 ts coriander
3/4 c sour cream
2 ts lemon juice
2 ts lime juice
1 additional fresh cilantro

Instructions

Place beans in a large pot. Cover with water 3 inches above beans. Let
stand
overnight. Drain well. Cook bacon in a heavy large Dutch oven until brown,
but
still soft, about 4 minutes. Add onion, leeks, carrots and celery; cook
until
tender, about 10 minutes. Add beans, broth, tomato, 1/2 cup cilantro,
garlic,
jalapeno, cumin and coriander. Bring to a boil. Reduce heat, cover and
simmer
2 hours or until beans are tender. Transfer 1 cup of soup to food
processor;
process until smooth and return to pot. Stir to blend. Mix sour cream, 1/2
cup
cilantro, lemon and lime juice. Season soup with salt and pepper. Garnish
servings with a dollop of sour cream mixture. Yield: 8 servings.

Converted by MC_Buster.

Per serving: 1193 Calories (kcal); 71g Total Fat; (53% calories from fat);
73g Protein; 66g Carbohydrate; 109mg Cholesterol; 8493mg Sodium
Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 8 1/2 Vegetable; 0 Fruit;
10 Fat; 0 Other Carbohydrates