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 saute until vegetables begin to soften, about 10 minutes. Add beans, chicken broth, tomato, 1/2 cup cilantro, parsley, garlic, jalape?o, 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. 8 servings. Bon App?tit March 1997 Restaurant; Brasserie Le Coze, Atlanta GA Posted to recipelu-digest by Sandy
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|Serving Size: 1 Serving (2339g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1746 (43%)|
|Amt Per Serving||% DV|
|Total Fat 193.9g||259 %|
|Saturated Fat 61.2g||306 %|
|Monounsaturated Fat 75.2g|
|Polyunsanturated Fat 42g|
|Cholesterol 1092.3mg||336 %|
|Sodium 2939.1mg||101 %|
|Potassium 3765.8mg||99 %|
|Total Carbohydrate 34.4g||10 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 31g|
|Protein 524.5g||749 %|
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Calories per serving: 4105
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