Black Bean with Bacon Soup
Prep Time: 15 minutes
This soup is from Amy’s Table: Food for Family and Friends. Don’t skip the squeeze of lime- it’s what adds a sparkly bright flavor to the beans. If you have a ripe avocado laying around, dice it up and sprinkle over top, too.
Make ahead: Can be made several days ahead and re-heated. Stir in the lime juice just before serving.
Tip: For chunky soup, add the 2nd can of beans after the soup has been pureed. If you prefer a smoother soup, add all the beans at once and puree until smooth.
Directions
Heat oil in heavy large pot over medium-high heat. Add onion, bacon and garlic; sauté until onions are soft. Stir in cumin and jalapeño. Add one can of beans, tomatoes with juice, and broth; bring to a boil. Reduce heat to medium, cover and cook 15 minutes. Using a stick blender puree’ the soup (or transfer the soup to blender and puree until smooth. Return puree to pot). Stir in remaining can of beans. Simmer about 15 minutes. Stir in lime juice; season to taste with salt and pepper.
To Serve: Ladle soup into bowls. Garnish with sour cream, crumbled bacon, cilantro and green onions.
| Yield: | serves 4 |
|---|
What's Needed:
2 tablespoons olive oil
1 onion, chopped
3 slices bacon, diced
4 garlic cloves, minced
1 tablespoon ground cumin
1 jalapeño, seeded and chopped
2 15-ounce cans black beans, drained and rinsed, divided
1 15-ounce can diced tomatoes, with juice
1 1/2 cups chicken broth
Juice of ½ a lime
Salt and pepper to taste
Garnish:
Sour cream
2 strips crisply cooked bacon, crumbled
Chopped fresh cilantro
Sliced green onions
Recipe brought
to you by Amy Tobin
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Dole
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Certified Angus Beef 167 x 167
