Serves 8.

INGREDIENTS

  • 1 16-ounce package (about 2 1/2 cups) dried black beans
    6 bacon slices, chopped
  • 3/4cup finely chopped celery
  • 3/4cup finely chopped onion
  • 3/4cup finely chopped carrots
  • 3/4cup finely chopped leeks
  • 10cups canned low-salt chicken broth
  • 1 large tomato, chopped
  • 1 cup (packed) chopped fresh cilantro
  • 1/3cup (packed) chopped fresh parsley
  • 1 1/2 tablespoons minced garlic
  • 1 jalapeño chili, minced
  • 1 tablespoon red wine vinegar
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
    3/4cup sour cream
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lime juice
  • additional chopped fresh cilantro
  • additional chopped tomato

    DIRECTIONS

    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.