Black Bean-Tomato Soup with Cilantro-Lime Cream

I cooked dried black beans last week and had about 2 cups left over and decided to make soup, even though the weather here is still in the mid 80's. I based this on the recipe over at Cooking Light - below is my super easy and vegan version.

• 1 Vidalia onion, chopped (about 1 cup)
• 1/2 cup celery, chopped
• 1 1/2 teaspoon ground cumin, divided
• 1 teaspoon chile powder
• 4 garlic cloves, minced (mine were kind of small- use less if you wish)
• 1/2 teaspoon freshly ground black pepper
• 2 (15-ounce) can black beans, rinsed and drained ( or 2+ cups cooked dried beans)
• 1 (28-ounce) can petit diced tomatoes, undrained
• 3 cups no chicken broth 

 

Cook onion and celery in a large saucepan with 1/4 cup water. Sweat them 5 minutes or until celery is tender.

Stir in 1 1/2 teaspoon cumin, chile powder, and garlic; cook 1 minute.

Stir in black pepper, beans, tomatoes, and broth; bring to a boil.

Cover, reduce heat, and simmer 10 minutes. Use an immersion blender and blend until smooth. Keep warm.

Make Cilantro-Lime Cream:

• 1/2 cup Toffuti sour cream 
• 2 tablespoons minced fresh cilantro
• 1/2 teaspoon cumin 
• 1 teaspoon grated lime rind 
• 2 tablespoon fresh lime juice

Combine sour cream, cumin, cilantro, rind, and juice in a small bowl.

Mix well.

Drizzle cream over soup.

Serves 8, enjoy!