Sunday, February 10, 2013

Souper Sunday #7: Black Bean Soup

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You know what's the best?

When the province that you live in decides to add a new statutory holiday this year, and it's tomorrow.

Also the best?  A super sunny warm day in February on this new long weekend.

And up there with the best things ever too?  Not having a hangover after your brother-in-law's surprise 30th birthday last night where you were drinking tequila, on this super sunny warm day in February, on this new long weekend.

And also?  Making another delicious Souper Sunday soup on the day after your brother-in-law's surprise 30th birthday party where you were drinking tequila, without a hangover, on this super sunny warm day in February, on this new long weekend.

This soup is really good, which is always a relief because otherwise I wouldn't have anything to post for Souper Sunday today.  And I'm actually not sure what I would do then because I wouldn't have anything to write about, and I would be left to eat a soup that I don't like.  Which...I wouldn't like.

The soup actually came out with more of a chili consistency for me, which could be solved by me adding a bit more broth next time.  Actually, it was very close to the Vegetarian Black Bean Chili that I made last year, which is one of my most favourite (and healthy!) things to eat in this world.  Between the two, the Vegetarian Black Bean Chili is the winner in terms of flavour, BUT, in terms of a soup that takes much less time to make and includes much fewer ingredients, the Black Bean Soup is the clear winner.  And also it has bacon.

I'm going to come right out and admit it...I am going to my brother's house for dinner in like half an hour, and I just ate a bowl of this.  I was just going to have a little bit, and then I just went right ahead and ate that entire bowlful that you see in that picture below...and then I ate the booooowl!  Sorry, couldn't resist an old Tim Hortons chili in bread bowl commercial throwback.  Anyone?

I'm not going to try to hide it...there is an entire bunch of cilantro in the soup, which is most likely what contributes to my love of it.  But, as I have discovered in the past, cilantro is definitely a love it or hate it thing.  If you hate cilantro, you could simply eliminate it, but you would be sacrificing the fabulous citrusy herby depth that it adds.  And if you love it, well, I love you.


Black Bean Soup

Serves: 8 - 10 bowls


  • 10 slices bacon, finely chopped
  • 2 medium onions, chopped (about 2 1/2 cups)
  • 6 garlic cloves, pressed
  • 1 (14.5 ounce) can reduced-sodium chicken broth
  • 1 1/2 cups canned chopped tomatoes
  • 2 tbsp ketchup
  • 2 tsp Worcestershire sauce
  • 1 tbsp chili powder
  • 4 (15.5 ounce) cans black beans, drained but not rinsed
  • Kosher salt and freshly ground pepper
  • 1 bunch cilantro
  • Juice of 1/2 lime
  • Thinly sliced green onions, for garnish
  • Sour cream, for garnish
  • Grated cheddar cheese, for garnish
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.

Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes.

Stir in the garlic and cook for about 1 minute.  Add the broth, tomatoes, ketchup, Worcestershire, and chili powder.  Stir in the beans turn the heat to high and bring to a boil.  Adjust the heat so the soup is bubbling gently and cook 10 minutes.  Season with salt and pepper.

Meanwhile, pick of all the thick stems from the cilantro, then wash it and shake dry.  Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes.  Cook until the soup is thickened, about 5 minutes.  Stir in the lime juice.  Serve with the garnishes.

Recipe Source: Food Network


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