Black Bean Soup
Black Bean Soup…incredibly delicious, hearty and full of flavor! I had a bag of dried black beans that I cooked in the crock pot. I refrigerated them in the liquid they were cooked in and made this soup a couple of days later.
You can also use canned black beans. It was so easy and economical to make with cooked dried beans that I’ll make it again that way. This is a hearty and very satisfying soup, Paul loved it as much as I did and said we should have this a couple times a month.
I topped our bowls with grated cheddar cheese before I served them, oh my goodness, the melting cheese along with the flavors in the soup were PERFECT! Black Bean Soup, it’s a keeper, Enjoy!
- 10 slices bacon, finely chopped
- 2 medium onions, diced
- 1 heaping Tablespoon jarred minced garlic
- 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 ( cooked dried black beans can also be used ,about 8 cups)
- salt and pepper to taste
- 1 bunch cilantro, wash, removed from the stems and chopped coarsley
- Juice of 1/2 lime
- Sour cream, for garnish
- Grated cheddar, for garnish
- Put the bacon into a large heavy metal sauce pan over medium heat. Cook about 4 minutes.
- Place the onions in the pan, cook and stir until they start to turn translucent. Stir in the garlic and cook 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. After it starts to boil, turn the heat down so the soup is simmering gently and cook 10 minutes. Season with salt and pepper. Garnish with sour cream or cheddar cheese.
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