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Black-Bean Soup
Perfect hearty and simple soup for fall and winter (and reheats really well, so it's great to make ahead!)
Prep Time 10 minutes
Cook Time 1 hour
Servings 6 to 8
Ingredients
- 12-16 ounces bacon chopped
- 3/4 cup celery chopped
- 3/4 cup onion chopped
- 3/4 cup carrots chopped
- 1 1/2 tablespoons garlic minced
- 1 jalapeno chili minced, seeds removed
- 4 cups 2 cans cooked black beans, drained and rinsed
- 6 cups chicken or vegetable broth
- 1 large tomato chopped
- 1 tablespoon red wine vinegar
- 2 teaspoons ground cumin
Instructions
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Cook bacon in heavy large pot over medium heat until cooked but not quite crispy, about 8 minutes. Do not drain.
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Saute the vegetables, garlic and chili with the bacon and then add the beans, broth, chopped tomato, vinegar and cumin.
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Bring to boil, then reduce heat to medium-low, cover and simmer soup, stirring occasionally, about 1-2 hours.
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Before serving, process in a blender or with an immersion blender until mostly smooth.
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Salt and pepper to taste and serve hot.
Recipe Notes
(adapted from It's So Tasty Too)