My Top Picks

Black Bean Soup

Source: FoodNetwork.com

Tastes just like the famous black bean soup from Lombardi's Restaurant in Appleton

Ingredients

  • 10 slices bacon (I use center-cut)
  • 1 Tbls. olive oil
  • 1 Tbls. butter
  • 2 medium onions, chopped (about 2 1/2 c.)
  • 6 garlic cloves, pressed
  • 18 - 20 oz. chicken broth
  • 10 oz. can Rotel tomatoes with green chilies
  • 2 Tbls. ketchup
  • 2 t. Worcestershire sauce
  • 1 Tbls. chili powder
  • 4 (15 1/2-oz.) cans black beans, drained but not rinsed
  • kosher salt and freshly ground black pepper
  • 1 bunch cilantro (a good 1/2 cup of leaves or to your liking)
  • juice of 1 small lime (2 Tbls.)

Garnishes

  • thinly sliced scallion onions
  • low-fat sour cream
  • low-fat grated cheddar cheese, shredded
  • avocado cubes

Instructions

FYI: For even more flavor, you can fry the bacon in your soup pot, then drain the grease before adding the onions and garlic (don't add olive oil). If you prefer less bacon fat, follow the instructions below.

Using a large fry pan, on medium heat, cook bacon until crisp. Remove to a plate lined with paper towel to absorb the grease. Break up into small chunks and set aside. Or you can bake in oven, see "Note" section below.

In a large soup pot, add olive oil and butter; stir in the onions and cook stirring until they start to turn translucent (about 8-10 minutes). Stir in the garlic and cook until you can smell it, about 1 minute.

Add the crumbled bacon, 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 cilantro into the soup after it has been simmering for 10 minutes.

Remove about 1/3 (no more) of the soup and puree in a blender. Return pureed soup to pot and stir on low, cooking an additional 5 minutes.

Stir in the lime juice. Serve with the garnishes.

NOTE: I like to bake the bacon in the oven, on a large bar pan with sides and llined with foil, at 400 degrees for about 20 minutes, until crisp. Remove to a plate lined with paper towell to absorb grease. No mess! See my helpful hints section to read more on cooking bacon in the oven vs. frying in a pan.