You know what’s better than writing about beans?
Writing about beans while a Crock Pot full of them stews on my kitchen counter.
Last week, I confessed my love of beans and all their benefits to my health and wallet.
Now it’s time to share a few of my recipes. First up, black bean soup.
I was inspired by this post from Serious Eats, and I’ve added a few of my own touches. I recommend added some shredded Mexican blend cheese and some sour cream to this hearty soup. It’s also good with a tortilla on the side.
Black bean soup
Inspired by Serious Eats
- 3 tablespoons canola oil
- 1 medium onion, chopped
- 1 green pepper, chopped
- 6 garlic cloves, minced
- 1 tablespoon cumin
- 2 tablespoons chili powder
- 1 (32-ounce) carton of chicken broth
- 4 (15-ounce) cans of black beans, drained and rinsed
- 4 slices of bacon, uncooked and roughly chopped
- 2 tablespoons lime juice
- Salt and pepper, to taste
- Heat oil over medium heat in a large pot. Add onion and green pepper. Sauté until starting to soften, about 5 minutes.
- Add garlic, cumin and chili powder and cook 1 minute, stirring frequently.
- Add black beans, bacon and broth. Stir to combine.
- Bring mixture to a boil. Reduce to a simmer, and cook 20 minutes.
- Use an immersion blender to puree half of the soup. (If you don’t have an immersion blender, I highly recommend buying one – they are pretty handy. In the meantime, pour about half the soup into a blender and puree until smooth. Return the pureed soup to the pot.) Stir until both parts of the soup are combined.
- Stir in lime juice. Add salt and pepper to taste.