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Photo of Black Bean Soup with Lime Cream by WW

Black Bean Soup with Lime Cream

0
Points®
Total Time
1 hr 40 min
Prep
30 min
Cook
40 min
Serves
8
Difficulty
Easy
Satisfying and so simple to make, this soup is packed with fiber and protein to sustain you. For added heat, stir a little chopped canned chipotle peppers in adobo sauce into the lime cream. Black beans are a classic here, but there is no reason you can't substitute kidney, navy, or pinto beans. If you wish to use dried beans, see Notes below. Serve this soup with a simple green salad or as a delicious starter for Grilled Vegetable Kebabs or Chile Caribbean Shrimp Skewers to drive home the island flavors.

Ingredients

Cooking spray

5 spray(s)

Uncooked onion

2 cup(s), chopped

Jalapeño pepper

1 small, seeded and minced

Ground cumin

4 tsp

Dried oregano

1 Tbsp

Jarred minced garlic

1 Tbsp

Bay leaf

1 tsp

Vegetable broth

4½ cup(s)

Water

3½ cup(s), or more as needed

Canned black beans

8 cup(s), rinsed and drained

Kosher salt

2 tsp, or to taste

Fresh lime juice

3 Tbsp

Plain fat free Greek yogurt

½ cup(s)

Fresh lime juice

1 tsp

Lime zest

½ tsp, finely grated

Kosher salt

¼ tsp

Cilantro

2 Tbsp, chopped (for garnish)

Instructions

  1. Coat a large soup pot with cooking spray; set over medium heat. Add onion and jalapeno; cook, stirring frequently, until softened, 5 minutes. Add cumin, oregano, garlic and bay leaf; cook, stirring a few times, 1 minute.
  2. Stir in broth, water and beans; increase heat to high to bring to a boil. Reduce heat to medium-low, simmer, covered, stirring a few times, until beans are very tender, 20 -30 minutes; stir in 3 Tbsp lime juice and 2 tsp salt. (Add more water as needed if pot seems dry or to thin soup at end.)
  3. Meanwhile, make to make lime cream, stir together yogurt, 1 tsp lime juice, lime zest and ¼ tsp salt.
  4. Serve soup topped with lime cream; garnish with cilantro.
  5. Serving size: about 1 c soup with 1 Tbsp lime cream

Notes

If you prefer to cook your own beans, that’s fine. Add the beans with the broth, cook, covered, stirring every 20 minutes, until beans are very tender, about 2 hours.

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