Black Bean Soup with Cilantro-Lime Sour Cream

This soup was awesome but the trick really is the immersion blender. I borrowed one to make this and another soup but I'm almost converted enough to buy one. I think I will look at a garage sale though because I think people get rid of them quite often (example, my mom, my grandma and my sister all have in the last 2 years.... bummer.)

Ingredients:
1 (16 oz.) package dried black beans (about 2 1/2 cups) or 5 cans (15 oz.) black beans
1 lb. bacon, chopped
3/4 cup finely chopped celery
3/4 cup finely chopped onion
3/4 cup finely chopped carrots
3/4 cup finely chopped leeks
10 cups canned chicken broth
1 large tomato, chopped
1 cup fresh cilantro, chopped
1/4 cup chopped fresh parsley
1 1/2 tablespoons garlic, minced
1 jalapeno chili, minced, seeds removed
1 tablespoon red wine vinegar (I used sherry)
2 teaspoons ground cumin

Cilantro-Lime Sour Cream:
3/4 cup sour cream
2 teaspoons fresh lemon juice
2 teaspoons fresh lime juice
1/4 cup chopped fresh cilantro

Place beans in a large bowl. Add enough water to cover by 3 inches. Let stand overnight. Drain and rinse well. Cook bacon in heavy large pot over medium heat until done, about 8 minutes. Do not drain drippings. Add beans, chicken broth, tomato, cilantro, parsley, garlic, jalapeno, sherry or vinegar and cumin. Bring to boil. Reduce heat to medium-low, cover and simmer soup until beans are very tender, stirring occasionally, about 2 hours.

(If you use canned beans, which is perfectly fine!, then just simmer for an hour.)

If you have an immersion blender, process until slightly chunky puree forms. Return soup to pot. Season to taste with salt and pepper. (If you don't have an immersion blender, for Heaven's sake, go out and treat yourself to one - they are amazing! In the meantime, working in batches, transfer soup to a blender and process until slightly chunky and pureed.) Ladle soup into bowls. Place dollop of sour cream mixture atop soup.