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
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
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.