Black Bean Soup
Serves 8 to 10
Prep Time: 15 Minutes
Cook Time: 1 Hour and 30 Minutes
This makes a lot of soup! You can cut in half unless you want to freeze half for later.
10 slices bacon, finely chopped
2 medium onions, chopped (about 2 1/2 cups)
6 garlic cloves, pressed
1 (14 1/2 ounce) can reduced-sodium chicken broth
1 1/2 cups canned chopped tomatoes
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 tablespoon chili powder
4 (15 1/2-ounce) cans black beans, drained but not rinsed
kosher salt and freshly ground black pepper
1 bunch cilantro
1/2 limes, juiced
thinly sliced scallions, for garnish
sour cream, for garnish
grated cheddar, for garnish
Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up as fat, about 4 minutes. 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 think stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes, cook until the soup is thickened about 5 minutes. Add the lime juice and stir. Serve with all the garnish items.