Name: Black Bean Soup with Cilantro-Lime Sour Cream
Ingredients: 1 pk (16-oz) (about 2 1/2 cups) dried black beans; 6 Bacon slices; chopped; 3/4 c Finely chopped celery; 3/4 c Finely chopped onion; 3/4 c Finely chopped carrots; 3/4 c Finely chopped leeks; 10 c Canned low-salt chicken broth; 1 lg Tomato; chopped; 1 c (packed) chopped fresh cilantro; 1/3 c (packed) chopped fresh parsley; 1 1/2 tb Minced garlic; 1 Jalapeño chili; minced; 1 tb Red wine vinegar; 2 ts Ground cumin; 1 ts Ground coriander; 3/4 c Sour cream; 2 ts Fresh lemon juice; 2 ts Fresh lime juice; Additional chopped fresh cilantro; Additional chopped tomato; 8 servings.

The habits of our old nature and the attacks of Satan are too strong for us to persevere unless the Holy Spirit is at work in us to create a desire for holiness. The Holy Spirit creates this desire, not only by showing us our sins, but also by showing us God’s standard of holiness. He does this through the Scriptures. As we read and study the Scriptures or hear them taught, we are captivated by the moral beauty of God’s standard of holiness.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy	Atlanta		1	Servings

INGREDIENTS

1	pk	(16-oz) (about 2 1/2 cups) dried black beans
6		Bacon slices; chopped
3/4	c	Finely chopped celery
3/4	c	Finely chopped onion
3/4	c	Finely chopped carrots
3/4	c	Finely chopped leeks
10	c	Canned low-salt chicken broth
1	lg	Tomato; chopped
1	c	(packed) chopped fresh cilantro
1/3	c	(packed) chopped fresh parsley
1 1/2	tb	Minced garlic
1		Jalapeño chili; minced
1	tb	Red wine vinegar
2	ts	Ground cumin
1	ts	Ground coriander
3/4	c	Sour cream
2	ts	Fresh lemon juice
2	ts	Fresh lime juice
		Additional chopped fresh cilantro
		Additional chopped tomato
	8	servings.

INSTRUCTIONS

Place beans in large bowl. Add enough water to cover by 3 inches. Let stand
overnight. Drain well.
Cook bacon in heavy large pot over medium heat until brown but still soft,
about 4 minutes. Add celery, onion, carrots and leeks and sauté until
vegetables begin to soften, about 10 minutes. Add beans, chicken broth,
tomato, 1/2 cup cilantro, parsley, garlic, jalapeño, vinegar, cumin and
coriander. Bring to boil. Reduce heat to medium-low, cover and simmer soup
until beans are very tender, stirring occasionally, about 2 hours.
Working in batches, transfer soup to blender and process until slightly
chunky puree forms. Return soup to pot. Season to taste with salt and
pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to
simmer before continuing.)
Mix sour cream, lemon juice, lime juice and 1/2 cup cilantro in small bowl.
Season to taste with salt and pepper. Ladle soup into bowls. Place dollop
of sour cream mixture atop soup. Garnish with additional chopped cilantro
and chopped tomato.
Bon Appétit March 1997 Restaurant; Brasserie Le Coze, Atlanta GA
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 25, 1998

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