Black Bean Soup

This past weekend I made a huge pot of black bean soup. It was the right thing to do-it was freezing cold and there was football on TV. What other choice did I have? This is seriously the best black bean soup I have ever had, which could have something to do with the 10 slices of bacon and the whole bunch of cilantro in it. :0)

I served it with mini cornbread muffins (which I will post about later this week!), sour cream, and shredded monteray jack cheese. For my non-soup-eating husband (I know! How can you not eat soup?!), I made some chicken quesadillas. Make a big ole pot of this soup and invite some friends over to share! (or throw a couple servings in the freezer like me-instant dinner!) Either way, your family and your belly will thank you!

Black Bean Soup

Photos by Jill Chall

Recipe by Dave Lieberman (Food Network)

10 slices bacon, finely chopped
2 medium onions, chopped (2-2 1/2 c)
6 cloves garlic, minced
1 (14.5 oz) can of low sodium chicken broth
1 (14.5 oz) can petite diced tomatoes
2 T ketchup
2 t worcestershire sauce
1 T chili powder
4 (15.5 oz) cans black beans, drained
Salt and pepper to taste
1 bunch of fresh cilantro, washed and chopped
Juice of half a lime
Garnishes-scallions, sour cream, shredded cheese


Brown bacon over medium heat 5-6 minutes until  fairly crisp. Stir in onions and garlic and cook for another 5 minutes. Add broth, tomatoes, ketchup, worcestershire sauce, chili powder, and beans. Bring to a boil, then cover and reduce heat to low so the soup is simmering. Simmer for 30 minutes. Add chopped cilantro and lime juice. Remove from heat and serve with garnishes. Enjoy!