Prep:20 min.
Cook: 1 hour.This recipe serves:  5    
Preparation time: 20 minutes

 

Ingredients

2 cups dried black turtle beans, soaked

1 teaspoon olive oil

1 cup diced onion

1/2 cup diced celery

1/2 cup diced green pepper

1 tablespoon minced jalapeño pepper

freshly ground black pepper

1 clove garlic, minced

1 bay leaf

2 tablespoons finely chopped cilantro stems

6 cups low-sodium

a canned vegetable broth

salt to taste

1/4 cup chopped cilantro leaves

1 tablespoon fresh lime juice

4 tablespoons non-fat sour cream

 

Nutrition Facts

Serving Size about 1 cup
 

Amount Per Serving
Calories 203

Total Fat 2 g

Saturated Fat 1 g

Protein 13 g

Total Carbohydrate 34 g

Dietary Fiber 12 g

Sodium 250 mg

 

Percent Calories from Fat 10%

Percent Calories from Protein 25%

Percent Calories from Carbohydrate 66%

 

Cooking Instructions

1. Drain the beans and set aside.

 

2. Heat the oil in a 4-quart pot over low-medium heat for two to three minutes. Add the onion, celery, green pepper and jalapeño pepper, season lightly with black pepper and cook until the vegetables begin to soften about five minutes.

Add the garlic and cook for one more minute.

 

3. Add the bay leaf, cilantro stems, beans and broth and bring to a boil quickly over high heat.

 

4. Lower the heat and simmer until the beans are completely tender about 30 to 40 minutes.

 

5. Remove and discard the bay leaf, puree half of the soup in a blender and then add it to the rest of the soup. Season with salt and pepper and keep warm.

 

6. Blend the cilantro leaves, lime juice, and sour cream together.

 

7. Serve the soup in warm bowls with a dollop of cilantro-lime cream.
 

NOTE: Do not add salt until the beans are fully cooked because salt will prevent them from becoming tender.

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