Spicy Black Bean Soup
This hearty and flavorful bacon and black bean soup is a comforting dish perfect for chilly days. The smoky bacon, aromatic spices, and tangy chipotle chilies blend together to create a rich and satisfying soup. Topped with a dollop of creamy sour cream, this soup is a delicious treat that will warm you up from the inside out.
— Constant Cookbook
Ingredients
- 4 bacon slices, cut into 1/2-inch pieces
- 1/2 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 large tomato, chopped
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 2 chipotle chilies in adobo, finely chopped
- 1 Tbs. red wine vinegar
- 2 cans (each 14 1/2 oz.) black beans, drained and rinsed
- 6 cups chicken broth
- 1 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 1/4 cup sour cream
Instructions
- <b>Cook the bacon and vegetables</b>
- In a large saucepan over medium heat, cook the bacon until the fat is rendered, about 5 minutes. Add the onion and saut&#233; until translucent, about 2 minutes. Stir in the garlic, tomato, cumin, chili powder, chipotle chilies and vinegar.
- <b>Simmer the soup</b>
- Add the beans, broth and the 1 tsp. salt. Increase the heat to high and bring to a boil. Reduce the heat to low and simmer, partially covered, to heat through and blend the flavors, about 10 minutes.
- In a blender or food processor, puree 1 to 2 cups of the soup, then return it to the pan and reheat the soup to serving temperature. Season with salt and pepper.
- Ladle the soup into warmed bowls, garnish with the sour cream and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Soup</i>, by Georgeanne Brennan (Oxmoor House, 2006).
Yield
Serves 4.
Comments
No comments found.