Make this as a main dish or a decadent side dish. Black Bean and Bacon Soup is a satisfying and hearty soup you’ll be sure to make time and time again.
Prep 15 min Cook 30 minutes Makes 7+ servings
Ingredients
3 slices of thick cut bacon
1 yellow onion, diced
1 Tbsp of minced garlic
2 Tbsp of dijon mustard
3 Tbsp of chili powder
2 tsp of cayenne pepper
1 Tbsp of cumin
2 14 oz cans of black beans
1 large tomato, diced
2 cups of chicken broth
salt and pepper to taste
In a large pot, cook bacon over medium heat. When the bacon begins to crisp, remove and set aside.
In bacon drippings, add diced onion. Cook until tender. Add garlic. Continue to cook for 2 more minutes. Meanwhile, drain and rinse black beans. Then add the beans, spices and diced tomatoes to the pot with onion and garlic. Stir until combined and cook over low heat for 2 additional minutes. Add chicken broth. Stir and bring to a boil.
Reduce heat and allow to simmer for 10 minutes. With a slotted spoon, remove 1/2 cup of the bean mixture and set aside. Using a hand-held blender, submerge into the soup and blend until texture is smooth and creamy. (Transfer to a blender if you do not have a hand-held device.)
Reintroduce reserved bean mixture. Stir and serve with garnishes of sour cream, cilantro and jalepeno slices.