Black Bean Soup

  • Level: Easy
  • Yield: 8 to 10 servings
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
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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

Directions

  1. 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.
  2. 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.
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403 Reviews

Barbara R.

I was looking through my soup file for a soup that I have not made before. Must have had Dave’s recipe for about a year. Why didn’t I try it sooner? This is a delicious and simple soup to make. Only thing Extra I added was cumin. It thickened on it own. Will be making it more often from now on. Husband loved it. Always did like Dave’s recipes. Wish he was still on Food Network. I like watching and learning techniques from chefs. The network seems to retire good chef shows and replaces them with reality shows. Booooo!

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