One of the best things about cold weather is soups! And stews! And staying warm! I’ve got a yummy black bean soup on the blog for you all today. I love the consistency of having the soup made of the black bean puree in addition to the whole black beans. We’ve also got fire-roasted tomatoes (my favorite!), onion, chicken stock, some garlic, and bacon!
Topping the soup might be my favorite part. I LOVE avocados, crispy bacon, and we all know I can’t get enough of cilantro. Oh I almost forgot- you see those tortilla chips on the side? They didn’t last long on the side because I crumbled those up and added them into my soup as well. I do save some of the chips and use them to scoop the soup. It’s practically like I don’t even need the spoon!
Don’t make fun but I do have some weird eating habits. Like every bite I bring to my mouth has to contain ALL the ingredients. And my LAST bite has to be a a good bite. I sometimes have to rearrange my food on the plate (or the bowl in this case) to make sure that I leave the meal with the most wonderful bite and taste in my mouth. That’s pretty normal, right?
I just loved this soup so much!
What are your favorite toppings for black bean soup? Comment below!
Ingredients
- 4 (14.5 ounce) cans black beans, drained and divided
- 6 slices uncooked bacon
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 (14.5 ounce) cans chicken stock, divided
- 1 (14.5 ounce) can fire roasted diced tomatoes
- 1 teaspoon cumin
- 1 teaspooon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Juice from 1 lime
- 1/3 cup fresh cilantro, chopped
- Optional toppings:
- Sour cream
- Shredded cheese
- Diced avocado
- Chopped cilantro
- Tortilla chips
Instructions
- Place 1 1/2 cans of drained black beans into a food processor along with 1/2 cup of the chicken stock. Pulse well until pureed.
- Rinse remaining 2 1/2 cans of black beans in a colander, set aside.
- Heat a large pot over medium heat. Add bacon and cook until crispy. Set onto a plate and crumble into small pieces.
- Return to pot and add onions and saute for about 3 minutes, or until onions become translucent. Add garlic and stir for an additional 30 seconds, until fragrant. Stir in remaining chicken stock (about 3 cups). Add in drained & rinsed black beans, black bean puree, fire roasted tomatoes, cumin, chili powder, salt and pepper. Bring to a boil then reduce heat to medium-low.
- Cover and simmer about 15 minutes, stirring occasionally. Add more chicken stock if you prefer thinner consistency. Stir in juice from 1 lime and cilantro.
- Serve warm with desired toppings.
Notes
Adapted from Cooking Classy
