Okay so i’ll probably be posting a lot of soup this month, well because I love soup and I am not ashamed.
I’ve made the recipe multiple times. I love black beans they are so rich and flavourful, and they are a great source of meatless protein. I have even served it to people who don’t like black beans and they loved it ( and asked for seconds). You can take out the bacon and make it a completely vegetarian meal.
This will warm you up on the increasingly cold days this fall & winter.
10 slices bacon, finely chopped
2 medium onions, chopped
6 garlic cloves, pressed
1 (14 1/2-ounce) container of reduced-sodium chicken broth
1 1/2 cups canned chopped tomatoes
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 teaspoon of cinnamon
1 tablespoon chili powder
4 (15 1/2-ounce) cans black beans, drained but not rinsed
Kosher 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
1.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 onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute.
2.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.
3.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.
Thanks for reading,