Banders Black Bean Soup Recipe #245992
I couldn't find a Black Bean Soup recipe I liked, and I'm lazy, so I use canned beans. You can tweak the spiciness to your taste!
To make this a vegetarian/vegan version, just leave out the bacon or use soy bacony bits, and use a vegetable broth. Super yummy either way!
*NEW* Edited out the Oops's-- thanks Reviewers!! :D
50 min | 20 min prep
SERVES 4
- 2 (15 ounce) cans black beans
- 2 cups chicken broth
- 2 cups water
- 1/2 large onion, chopped
- 2 carrots, sliced fairly thin
- 1 green pepper, chopped or 1 cup frozen diced green pepper
- 2 stalks celery, chopped
- 3 garlic cloves, chopped fine
- 3 tablespoons lime juice
- 3 slices bacon
- 2 teaspoons thyme
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/4-1/2 teaspoon cayenne pepper
- 1 dash salt
ALTERNATIVE
- 2 tablespoons olive oil
- 1/4 cup soy bacon bits (they do add a nice flavor) (optional)
- In a large pot, fry bacon until crisp, set aside. (or just heat the pan and add olive oil).
- In the remaining bacon grease (or olive oil) saute the onion, garlic, carrot, pepper & celery about 5 minutes, until fragrant.
- Add chicken stock, water, lime juice, beans, bacon(or not bacon), and spices.
- Bring to a boil, lower heat, and let simmer for 25 minutes, stirring occasionally, until veggies are tender.
- Being very careful not to get splashed by hot soup, take your potato masher, and mash the soup. You could take some out and run it through the blender, but this works just as well, and is less dangerous. Stir between mashings, and don't think you have to puree it, it's nice with some bits!
- Serve hot, we like it with cornbread!
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5 stars