Description
Hearty black bean soup with bacon,
loaded with fresh toppings.
Ingredients
Units
Scale
- 3-4 slices (3-4 slices) thick-cut bacon
- 1 medium (1 medium) sweet onion
- 2 cloves (2 cloves) garlic
- 2 tsp ground cumin
- 1 15 oz (425 g) can diced tomatoes with jalapeños
- 2 15 oz (850 g) cans black beans
- 2 cups (473 ml) high-quality chicken stock
- salt and pepper
- creme fraiche
- fresh cilantro
- creme fraiche
- lime wedges
- hot sauce
Instructions
- Crisp the bacon over medium to medium-high heat in a heavy-bottomed pot or Dutch oven. Scoop the cooked bacon onto a paper-towel-lined plate and set aside. Leave the bacon fat in the pot.
- Add the onion, a pinch of salt, and pepper to the pot and cook for 2–4 minutes until softened. Add the garlic and cumin and cook for 1–2 minutes more.
- Add the tomatoes and their juice, the beans and their liquid, and the chicken stock. Bring to a boil, then lower the heat to simmer and cook for 30 minutes.
- Using a slotted spoon, scoop 2–4 cups of the bean/onion/tomato mixture (depending on desired thickness) out of the liquid and set aside.
- Pour the remaining soup into a blender and puree until smooth. Pour it back into the pot and stir in the reserved bean mixture.
- Serve the soup with assorted toppings such as crème fraîche, crisped bacon, lime wedges, fresh cilantro, cotija cheese, and hot sauce.
Notes
- For a smokier flavor, use smoked paprika in addition to the ground cumin.
- To make this soup vegetarian, omit the bacon and use vegetable broth instead of chicken stock.
- Leftovers can be stored in the refrigerator for up to 4 days; reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Latin American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10
- Sodium: 700
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 15
- Protein: 15
- Cholesterol: 30