Black Bean Soup with Bacon
Servings 8
Equipment
- Dutch oven
- Immersion Blender
Ingredients
Soup:
- 5 slices of bacon cooked & crumbled
- 1 small sweet potato peeled & diced small
- ½ red bell pepper diced small
- ½ sweet yellow onion diced small
- 1 carrot peeled and diced small
- 1 stalk of celery diced small
- 5 cloves of garlic minced
- 1 tbsp cumin
- 1 tsp chile powder
- ½ tsp oregano
- Sea salt and freshly cracked pepper to taste
- 3 15 oz cans of black beans rinsed & drained
- 4 cups of chicken broth
- Juice of 1 lime
- 1 bay leaf
- 1 tsp molasses
Toppings:
- Fresh cilantro chopped
- Green onions chopped
- Avocado diced
- Cotija cheese crumbled
- Sour Cream
- Grape tomatoes diced
Instructions
- Place a large Dutch oven on the stove and heat up over medium heat. Add the bacon slices and cook, until its golden brown; remove and place on a paper towel; crumble into bits.
- Wipe out all but 1-2 teaspoons of bacon grease. Add the sweet potato, red pepper, onion, carrot, and celery to the Dutch oven and cook until softened, about 5-7 minutes.
- Add the minced garlic, cumin, chile powder, oregano, sea salt, and freshly cracked pepper, to taste; cook, stirring constantly, for 1 minute. Add the drained & rinsed black beans, chicken broth, bacon bits, lime juice, bay leaf, and molasses. Cover and simmer for 2 hours, stirring occasionally.
- Remove the bay leaf then blend with an immersion blender for a minute or so. Taste and re-season if needed.
- Ladle soup into bowls then top each bowl of soup with fresh cilantro, green onion, avocado, cotija cheese, sour cream, and diced tomato. Serve & enjoy.