Black Bean Soup with Cilantro-Lime Cream

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 and carrots and cook until vegetables begin to soften, about 10 minutes. Add beans, chicken broth, tomato, 1/2 cup cilantro, 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. Add salt and pepper to taste.

Mix sour cream, lime juice and 1/2 cup cilantro in small bowl. Season to taste with salt and pepper.

To serve, ladle soup into bowls. Place a dollop of the Cilantro-Lime Cream on top of soup. Garnish with additional chopped cilantro and chopped tomato.