Tuesday, May 17, 2016

Mom's Black Bean Soup


10 Slices of bacon, finely chopped
2 medium onions, chopped (about 2.5 cups)
6 garlic cloves, pressed
1 (14.5 oz. can) reduced sodium chicken broth
1.5 cups canned chopped tomatoes
2 Tbs. ketchup
2 tsp. worcestershire sauce
1 Tbs. Chili powder
4 (15.5 oz cans) Black beans, drained not rinsed
Kosher Salt and freshly ground pepper
1 bunch of cilantro
juice of 1/2 a lime
Thinly sliced scallions, for garnish
sour cream, for garnish
grated cheddar cheese, for garnish

Add bacon to large heavy pot 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 garlic and cook for about 45 seconds.  Add the broth, tomatoes, ketchup, worcestershire and chili powder.  Stir in 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 stem from the cilantro.  Wash it and shake dry.  Chop cilantro and stir it into the soup when it has been simmering 10 minutes.  Cook until soup is thickened, about 5 minutes. Stir in lime juice.  Serve with garnishes.

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