*Note: with most soup recipes I like to make extra for leftovers but the garlic and onion get pretty strong as this one sits. The recipe serves 3-4, so only double it if you have a crowd to feed!
Smoky Black Bean Soup
5 slices bacon
1 medium onion, chopped (about 1 cup)
3 garlic cloves, pressed
1 cup chicken broth or stock
1 can diced tomatoes with chilies (like Rotel)
1 Tbsp ketchup
1 tsp Worcestershire sauce
1/2 Tbsp chili powder
2 (15 1/2-ounce) cans black beans, drained but not rinsed
salt and freshly ground black pepper
a handful of cilantro
1 Tbsp lime juice
Thinly sliced scallions, for garnish
Sour cream, for garnish
Grated cheddar, for garnish
Chop the bacon.
At this point, your dog will run over to see what that amazing smell is. Or maybe that is just our dog.
Put the bacon into a large heavy pot and place it 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 the garlic and cook until you can smell it, about 1 minute.
Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely.
Stir cilantro into the soup when it has been simmering 10 minutes. Cook until the soup is thickened, about 5 minutes. Stir in the lime juice.
Serve with the garnishes.