Friday, July 11, 2014
Black Bean Soup
Here's how I made it:
10 slices of bacon, diced
1 medium onion, diced
6 garlic cloves, minced
2 1/2 cups chicken broth
1 can (28 oz) tomatoes, crushed (or diced if you like chunky tomatoes)
3 cans (15 oz size) black beans, rinsed
1 TBL chili powder (or a little less if you have someone sensitive to heat)
2 TBL ketchup
2 tsp Worcestershire sauce
salt and pepper to taste
Garnish with lime juice, cilantro or parsley, diced green onion and sour cream if you like.
Cook the bacon in a large heavy pot. Cook over medium heat until the start browning. Stir in onion and cook until translucent (5 minutes or so). Add garlic and cook for about 30 seconds to 1 minute. Just until you start to smell it. Season with S&P.
Add the broth, tomatoes, ketchup, Worcestershire and chili powder. Give a good stir. Add the beans. Bring to a boil then reduce to a simmer and cook for 15 minutes. Done.
We had this with a salad with fresh lettuce and greens from my garden. Great dinner.