Try this Black Bean Soup with Chipotle and Toasted Cumin Seed Crème Fraîche recipe, or contribute your own.
Suggest a better descriptionHeat olive oil in large skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about eight minutes. Add garlic and cumin; stir one minute. Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 3 hours.
Transfer two cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper. Adjust seasonings to taste; we found we needed more salt. Ladle soup into bowls. Spoon dollop of yogurt into each bowl. Sprinkle with toasted cumin seed cream (below) and serve.
Toasted Cumin Seed Crème Fraîche
Place the cumin in a small sauté pan over medium heat. Toast until lightly golden brown. Place in spice grinder or mortar and pestle and grind until coarse. Stir it into the creme and season with salt and pepper, to taste.
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Serving Size: 1 Serving (843g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 135 | ||
Calories from Fat: 70 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 16.6mg | 5 % | |
Sodium 561.6mg | 19 % | |
Potassium 346.6mg | 9 % | |
Total Carbohydrate 16.3g | 5 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 13.2g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 135
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