I have been a cooking machine lately! Cooking everything from healthy lemony chicken soup to deliciously fried kruschiki. Today’s recipe is a pretty fantastic black bean soup that has been keeping me satisfied for the past week. It has bacon in it so of course it is amazing, but it could be left out if you are looking for a vegetarian version. I stuck pretty close to the recipe, but added in some radishes for garnish-which made for a great crunch. The husband liked it too so it is definitely a keeper recipe. Hope everyone is enjoying the springy weather!
Black Bean Soup Recipe–Click here for original recipe
10 slices bacon, finely chopped**Used 5-6 pieces of bacon
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**Used Fresh 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
juice of 1/2 lime
Thinly sliced scallions, for garnish
Sour cream, for garnish
Grated cheddar, for garnish
**Also added radishes for garnish
Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its 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 thick 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. Stir in the lime juice. Serve with the garnishes.