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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Simple, hearty, and satisfying, this delicious southwestern-style soup goes together in about 40 minutes and uses many pantry staples. For a lighter soup, omit the bacon and saute the veg in a Tbsp. of olive oil. Ingredients:
3 -4 slices bacon, chopped |
1 medium onion, chopped |
3 cloves garlic, minced |
1/2 green bell pepper, chopped |
1/4 teaspoon dried chipotle powder (or 1/4 teaspoon crushed red pepper flakes) |
1 small jalapeno pepper, diced (remove seeds and membranes for less heat) |
1 tablespoon ground cumin |
1/2 teaspoon salt |
2 tablespoons chopped fresh cilantro |
2 1/2 cups chicken broth |
2 (15 ounce) cans black beans, rinsed and drained |
1 tablespoon cornstarch, mixed with (optional) |
2 tablespoons water (for thickening) (optional) |
lime wedge (optional) |
sour cream (optional) |
cilantro (to garnish) (optional) |
Directions:
1. Cook bacon over medium heat till crispy and till the fat has rendered out.
2. Remove bacon, set aside.
3. Leave about 1 1/2 Tbsp drippings in pan.
4. Cook onion, bell pepper, chipotle powder, jalapeno, cumin, and salt in bacon drippings over moderate heat, stirring, until vegetables are softened, about 10 minutes.
5. Add garlic and cook another minute.
6. Add broth, beans, and reserved bacon and simmer, partially covered, 15 minutes.
7. Using an immersion (stick) blender, blend soup to desired consistency.
8. Thicken with a mixture of cornstarch and water if you desire a thicker soup.
9. Serve with lime wedges, sour cream, and cilantro.
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