Friday, October 18, 2013

Black Bean Soup

* 4 slices bacon, finely chopped
* 2 cups chopped onion
* 6 garlic cloves, rough chopped
* 4 cups chicken broth, divided
* 1/2 cup chopped tomato
* 1 tbsp cumin
* 1 tbsp chili powder
* 4 cups black beans (canned, or previously prepared)
* kosher salt and freshly ground black pepper
* 1/4 cup lime juice
* thinly sliced green onions, cooked and crumbled bacon, grated cheddar, sour cream for garnish

1. Cook the bacon over medium heat in a large heavy pot or Dutch oven.  After 4 minutes, add the onions.  Cook and stir for another 4 to 5 minutes.  Stir in the garlic and cook until fragrant, about one minute.
2. Add the tomatoes, 2 cups of chicken broth, cumin, chili powder and the beans.  Bring to a boil, then simmer for about 20 minutes.
3. Puree the soup until smooth.  Return to the pot, add the additional 2 cups of chicken broth, and season with salt and pepper.  Simmer an additional 15 - 20 minutes.  In the last 5 minutes before serving, add the lime juice.
4. Serve with garnishes of cheese, bacon, green onions, sour cream.

I keep bacon in the freezer to use in recipes.  I chopped the bacon while it was still frozen and then just tossed it in the pot to cook.   Also, I pureed this soup all the way to make it extremely smooth and silky, and it was fabulous!  The lime juice added at the end really added a bright note to the soup.  this made quite a bit of soup! I also make black beans to have on hand for all sorts of recipes and dinners so I used my beans for the soup.  If you used canned beans, don't forget to drain the liquid.  We served the soup with a warm loaf of French bread - yum!

We did try to freeze this and then have it a different time, but it was not good after thawing and reheating.  So enjoy it the day you make it, and eat the leftovers the next few days from the fridge, but don't freeze it.  You will be disappointed with the results.

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