AWESOME Black Bean Soup Recipe

25 Mar

Tonight, I made a black bean soup. I used a recipe that I found on FoodNetwork.com and my husband said it was “possibly the best soup he had ever had!” The best part…it only took about 15 minutes of hands-on time and about 30 minutes total before serving.

This recipe calls for bacon and, while we all know that bacon tastes AMAZING, I decided to nix it in order to keep it healthy. In order to add a bit of a smoky taste and some heat, I chopped up 2 chipotle peppers and added a tiny bit of adobo sauce – I added these in with the tomatoes, ketchup, etc. (Step 5 in “Directions” below).

As far as garnishes, I used an aged cheddar that I bought at my local butcher shop, as well as chopped green onion and a few organic blue corn tortilla chips. I 86’ed the sour cream, but if you like sour cream, I recommend  substituting with organic plain greek style yogurt instead.

The following recipe is by David Lieberman and can be found on the Food Network Website

Ingredients

  • 10 slices bacon, finely chopped – I didn’t use this…instead, I added 2 chopped chipotle peppers and a little adobo sauce
  • 2 medium onions, chopped (about 2 1/2 cups)
  • 6 garlic cloves, pressed – I minced mine
  • 1 (14 1/2-ounce) can reduced-sodium chicken broth
  • 1 1/2 cups canned chopped tomatoes
  • 2 tablespoons ketchup
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon chili powder
  • 4 (15 1/2-ounce) cans black beans, drained but not rinsed
  • Kosher salt and freshly ground black pepper
  • 1 bunch cilantro
  • juice of 1/2 lime
  • Thinly sliced scallions, for garnish
  • Sour cream, for garnish – I recommend substituting with organic plain Greek-style yogurt
  • Grated cheddar, for garnish

Directions

  1. Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes.
  2. Since I didn’t use bacon, I started out by heating 1 tbsp of Extra Virgin Olive Oil over medium heat
  3. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes.
  4. Stir in the garlic and cook until you can smell it, about 1 minute.
  5. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. – This is where I added the chopped chipotle peppers and adobo sauce
  6. Stir in the beans, turn the heat to high and bring to a boil.
  7. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
  8. Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes.
  9. Cook until the soup is thickened, about 5 minutes.
  10. Stir in the lime juice.
  11. Serve with the garnishes.
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One Response to “AWESOME Black Bean Soup Recipe”

  1. Lin Ann March 28, 2011 at 9:46 am #

    Sounds terrific. I like the changes you made and suggestions, like using organic yogurt. I substitute that a lot! Thanks for sharing!

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