Now that fall is upon us, and it's geting a little cooler (well except for today) I'm in the mood for a good soup. Here's one that Richie and I love. You can either make it a little thinner like a soup with a little more chicken broth or make it as a thicker chili type dish with less chicken broth. I like mine thick.
10 slices bacon, finely chopped
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 (we use 2), drained but not rinsed
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
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 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.
We add shredded chicken and/or a half cup of rice after it's simmered to give it a little more depth.
1 comment:
WOW!! This was GREAT! Very flavorful. I will probably try it with less bacon next time, just to try and reduce the fat, but it's not like it needs any changes because it tastes incredible. :)
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