I made this black bean soup during the holidays for me and my boyfriend on the night we made Christmas cookies together! It is a Dave Lieberman recipe, and I highly recommend it for a cold winter's night. It would also be a great dish to make for Superbowl Sunday!
BLACK BEAN SOUP (courtesy of Dave Lieberman)
- 5 slices bacon, finely chopped (I used center cut)
- 2 medium onions, chopped (about 2 1/2 cups)
- 6 garlic cloves, pressed
- 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
- Kosher salt and freshly ground black pepper
- 1 bunch cilantro (I omitted since I hate cilantro)
- juice of 1/2 lime
- Thinly sliced scallions, for garnish
- Sour cream, for garnish (I used low fat)
- Grated cheddar, for garnish (I used low fat)
Directions
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. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the 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.
Cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the cilantro and garnishes.
