Black Bean Soup from Real Mom's Kitchen

By Addie

Today’s soup is a black bean soup that I found in an issue of Cooking with Paula Deen. This version gets a nice start. It all begins with some bacon, then you cook the onion and garlic in the bacon grease. This simple soup comes together in about 45 minutes. Serve this alongside a quesadilla and you have a delicious meal. It’s what I call the Mexican version of grilled cheese and tomato soup.

Ingredients

• 5 slices of bacon, finely chopped
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 4 (15.25 ounce) cans of black beans drained
• 2 (14 ounce) cans chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Sour cream, tortilla strips or chips and cheddar cheese for serving

Preparation

Step 1

Cook bacon over med-high heat for 3 minutes or until just beginning to brown. Add onions and garlic and cook until onion is tender.

Add beans, broth, cumin, and chili powder. Bring to a boil and reduce to a simmer for 30 minutes.

Spoon half of the mixture into a blender and process until smooth, but be careful when using a blender with really hot food. Keep the lid slightly cracked to release steam or you can end up with a soup explosion. (you could also blend half of it with an immersion bender) Return mixture to pan and combine with the other half of the soup. Mix well and serve. Serve this with sour cream, tortilla chips or strips and cheese if desired.