I love black bean soup.
Let me restate that…I love GOOD black bean soup…
and I’ve had many of a ‘so-so’ black bean soup in my time…
Today I’m sharing with you a flavor-intense black bean soup that boasts sweetness, a little bit of heat and a smoky flavor…
touched by bacon!
This recipe presents ‘layers of flavors’…
the smokiness of bacon…the sweetness of red peppers, ketchup and Worcestershire…
Add a good chili powder and cumin…
and NOW you’re cooking!
Before serving, add a squeeze of lime, a dollop of sour cream and a garnish of Cilantro.
Layers of flavors!
Don’t stop there…
It goes perfectly with Skillet Cornbread.
Sweet cornbread with undertones of browned butter.
If you’re looking for a evening filled with comfort food…
and depth of flavors….
That’s all….just try this.
Smokey Black Bean Soup
A Kitchen Muse: adapted from David Leiberman
Recipe type: Soup
- 10 slices center-cut bacon, finely chopped
- 2 cups onions, chopped
- 6 garlic cloves, pressed
- 1 red pepper, finely chopped
- 1 (14½-ounce) can reduced-sodium chicken broth
- 1½ cups canned chopped tomatoes
- 2 tablespoons ketchup
- 2 teaspoons Worcestershire sauce
- 1 tablespoon chili powder
- 4 (15½-ounce) cans black beans, drained but not rinsed
- Salt and pepper to taste
- Cilantro for garnish
- Juice of ½ lime
- Sour cream for garnish
- Chop the bacon into thin pieces and cook in a cast iron skillet until crisp.
- Remove bacon and place in the bottom of a soup pot with a bit of bacon grease.
- Add the chopped onion and garlic.
- Saute until soft and fragrant.
- Add chopped red pepper and cook until partially soft.
- Add chicken broth, tomatoes, ketchup and Worcestershire sauce.
- Simmer for 3 minutes.
- Add black beans and bring to boil.
- Reduce heat and let simmer for 10 minutes.
- Ladle soup into bowls.
- Squeeze lime juice over each bowl.
- Garnish with sour cream and chopped cilantro.