Black Bean Soup

Categorized:

Tagged:

4 (14.5 oz) cans black beans, divided
6 slices (7 oz) bacon, chopped into small pieces
1 large yellow onion, chopped (1 3/4 cups)
1 medium red bell pepper or 1 large poblano pepper, seeded, stemmed and diced small
4 tsp minced garlic (4 cloves)
2 (14.5 oz) cans low-sodium chicken broth, divided
1 (14.5 oz) can fire roasted diced tomatoes
1 tsp chili powder (regular or Ancho)
1 tsp ground cumin
Salt and black pepper
1 Tbsp fresh lime juice
1/3 cup chopped cilantro

Sour cream , cheese (shredded Mexican or cheddar cheese), diced avocado, diced roma tomatoes, chopped cilantro, tortilla chips

Place 1 1/2 cans of drained black beans in a food processor along with 1/2 cup of the chicken broth and pulse until well pureed. Rinse remaining 2 1/2 cans of black beans in a colander. Set all black beans aside.
Heat a large pot over medium heat. Add bacon and cook until crisp, tossing occasionally. Transfer to a paper towel lined plate leaving rendered bacon fat in pot.
Add in onions and bell pepper or poblano pepper to pot and saute 3 minutes then add garlic, chili powder and cumin and saute 1 minute longer. Stir in remaining chicken broth (3 cups).
Pour in remaining chicken broth (3 cups) black beans, black bean puree mixture, fire roasted tomatoes, and season with salt and pepper to taste.
Bring to a boil then reduce heat to medium-low, cover and simmer 15 minutes, stirring occasionally.
Stir cooked bacon, lime juice and cilantro and serve warm with desired toppings.

Black Bean Soup#