Black Bean Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 10 slices bacon, finely chopped (or omit and replace with 1 T olive oil)
2 medium onions, chopped
Liquid smoke, to taste
6 garlic cloves, minced
1-1/2 C chicken broth
2 cans Rotel, 1 mild and 1 original (or 2 can fire-roasted tomatoes)
2 T ketchup
2 tsp Worcestershire sauce
1 T chili powder
4-15 oz. cans black beans, drained and rinsed
Kosher salt and freshly ground black pepper
1 bunch cilantro
juice of 1/2 lime
green onions, sliced, for garnish
sour cream, for garnish
grated cheddar cheese, for garnish
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Directions: |
Directions:Put bacon into a large heavy pot on medium heat. Cook until it starts to give up its fat, about 4 minutes (if omitting bacon, heat oil in large pot on high heat). Add onions and season with kosher salt and freshly ground black pepper. Add 1-2 tsp Liquid Smoke and cook stirring until translucent, about 4 minutes. Stir in garlic and cook for 1 minute. Add bouillon, tomatoes, ketchup, Worcestershire sauce and chili powder. Stir in the beans.
At this point, I use an immersion blender to chop some of the beans and tomatoes, leaving some unchopped for texture (or omit this step).
Turn the heat to high and bring to a boil Adjust the heat so the soup is bubbling gently and cook for 10 minutes. Add additional salt and pepper, if needed.
Meanwhile, coarsely chop cilantro and stir it into the soup. Cook soup until thickened, about 5 minutes.
Stir in lime juice and serve, with garnishes. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Personal
Notes: |
Personal
Notes: Delicious as it, or place 1/2 C cooked brown rice in serving bowl and top with soup.
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