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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Lime Cilantro Black Bean Soup Recipe

5 stars - based on 2 votes
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This recipe for Lime Cilantro Black Bean Soup is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 slices bacon, finely chopped (optional) *can sub country ham chips
2 med onions, chopped (about 2 1/2 cups)
6 garlic cloves, pressed
1 14 oz can chicken broth (or water/bouillon cube)
1 1/2 c canned chopped tomatoes (I use whole large can = 3c)
2 Tbsp ketchup
2 tsp Worcestershire sauce
1 Tbsp chili powder
4 15 oz cans black beans, drained but not rinsed
Kosher salt
freshly ground black pepper
1 bunch cilantro
juice of 1 lime
thinly sliced scallions, for garnish
sour cream, for garnish (or nonfat greek yogurt)
grated cheddar cheese, for garnish
Directions:
Directions:
Put the bacon into a large heavy pot and place over medium heat. Cook until it starts to give up its fat, about 4 minutes. (If not using bacon, coat the bottom of the pan with olive oil and heat). Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
Meanwhile, pick off all the thick stems from the cilantro. Wash and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. Cook until the soup has thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.
Personal Notes:
Personal Notes:
This is the best black bean soup I've ever had. Didn't use or need the bacon.

 

 

 

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