Black Bean Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 2 tablespoons ketchup
- 1 tablespoon chili powder
- kosher salt and freshly ground black pepper
- 2 teaspoons worcestershire sauce
- sour cream for garnish
- 1 bunch cilantro
- juice of 1/2 lime
- 1 can reduced-sodium chicken broth
- 10 slices bacon finely chopped
- 2 medium onions chopped (about 2 1/2 cups)
- 6 garlic cloves pressed
- 1 1/2 cups canned chopped tomatoes
- 4 cans black beans drained but not rinsed
- thinly sliced scallions for garnish
- grated cheddar for garnish
- Carbohydrate 32.2372065940627 g
- Cholesterol 23.656013243943 mg
- Fat 16.4279845315346 g
- Fiber 10.6393587244768 g
- Protein 14.7179253877722 g
- Saturated Fat 5.40355724508521 g
- Serving Size 1 1 to 10 serving (190g)
- Sodium 912.493806904379 mg
- Sugar 21.5978478695859 g
- Trans Fat 1.90084247533986 g
- Calories 331 calories
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. 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. 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.
