Food Network: Black Bean Soup

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Black Bean Soup
Recipe courtesy Dave Lieberman

Ingredients
10 slices bacon, finely chopped
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

juice of 1/2 lime
Thinly sliced scallions, for garnish
Sour cream, for garnish
Grated cheddar, for garnish

Instructions
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.

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. Serve with the garnishes.