BLACK BEAN SOUP

BLACK BEAN SOUP

It’s a chilly day in January.  I’m making the Black Bean Soup. I add beer to my soup. My husband thought it was the best. I’m always looking to take recipes and tweak them to my taste. This Black Bean Soup recipe is absolutely delicious. Hope you enjoy it.

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10 Slices of Bacon

2 medium onions chopped

6 garlic cloves

14 ounces reduced sodium chicken broth
1 ½ cups of chopped tomatoes

½ bottle of beer

2 tablespoons ketchup

2 teaspoons Worcestershire sauce

1 tablespoon chili powder

4 (15 ½ ounce) cans low sodium black beans, drained but not rinsed

1 bunch cilantro

Juice of ½ lime

Sour cream for garnish

Heat a large pot and brown the bacon. Stir in onions and cook until they are translucent. Stir in the garlic and cook for a minute. Add the broth, beer, tomatoes, ketchup, Worcestershire, and chili powder. Mix well then add the beans. Heat the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes.

Meanwhile, take the stems off the cilantro. Wash and shake dry. Chop it and stir into soup when it has been simmering 10 minutes. Cook the soup another 5 minutes it will start to thicken. Stir in the lime juice. Serve with garnishes. – You can grate cheddar, sour cream and add scallions if you wish.