Black Bean Soup

As it starts to get cool in the fall, I want soup. I once had the most fabulous black bean soup at a small South American restaurant in Atlanta, and have tried in vain to make something that at least comes close. Every time I make it, it’s just a little different, usually depending on what I have in the pantry. This recipes turned out quite well. It’s not vegetarian, but could easily be made vegetarian, so I’ve added a little footnote at the end suggesting how to do that. It should have been garnished with a little sour cream or grated cheese, but I’m currently dairy free.

One other note – this soup can be as thick or thin as you like. If you like it with whole beans in it, leave the recipe as is. If you want it more pureed, your best option is to use an immersion blender. If you don’t have one, carefully transfer the soup, a little at a time to a blender. I only like the beans a little mushed, so I just take my potato masher to the soup. I know that sounds a little weird, but it works!

Black Bean Soup

Ingredients:

2 slices bacon, finely chopped
1 small onion, chopped
3 garlic cloves, pressed
1 cup reduced-sodium chicken broth
1 cup canned chopped tomatoes
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
1 1/2 teaspoon chili powder
2 cans black beans, drained but not rinsed
salt and pepper
a few sprigs of cilantro (adjust for personal taste)
1 tablespoon lime juice

thinly sliced scallions, sour cream, and grated cheddar cheese, for garnish (all optional)

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 onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire sauce, and chili powder. Stir in beans. Turn heat to high and bring to a boil. Adjust the heat to low so that soup is simmering, and cook 10 minutes (add more liquid if necessary). Season with salt and pepper.

Meanwhile, chop cilantro coarsely and stir it into the soup after it has been simmering 10 minutes. Cook soup until thickened – another 5 to 10 minutes. Stir in lime juice. Serve with garnishes.

**Vegetarian variation** Replace bacon with about a tablespoon of olive oil; replace chicken stock with vegetable stock.