Smokey Black Bean Soup
A Kitchen Muse: adapted from David Leiberman
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: 10
- 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.
Recipe by A Muse in My Kitchen at http://amuseinmykitchen.com/2012/02/08/smoky-black-bean-soup/
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