This recipe for black bean soup is WONDERFUL. It's cheap to make, healthy to eat, tastes amazing, and makes plenty of leftover soup.
As in all of my cooking adventures, you need to be willing to substitute things. I don't ever have limes around, but this recipe calls for lime juice. What do I do? Use that bottled lemon juice. Or lemonade. Use whatever, really. If you don't have Worcestershire sauce, either buy some and use it, or don't buy it. It's your money!
The cilantro makes this taste almost salsa-y. And if you use smoked chipotle instead of chili powder the recipe is even more amazing. But let's be real...that shit's expensive...I only use it when I snag some from a trip to the grandparents :)
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| Leftovers! Also, this is not at my house...the kitchen's too nice. |
Ingredients
- 5 slices bacon, finely chopped
- 1 medium onions, chopped
- 3 garlic cloves, pressed
- 1 cup reduced-sodium chicken broth
- 3/4 cups canned chopped tomatoes
- 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 pepper to taste
- 1/2 bunch cilantro
- juice of 1/2 lime
Directions
Put the bacon into a pot and place it over medium heat. Cook about 4-5 minutes. Stir in the onions and cook, 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.
Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Consume.
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