Veggie Black Bean Soup
"I just couldn't find a black bean recipe that I loved so I combined bits'n'pieces of lots of different recipes I'd tried and then added a few of my own ideas until I created this. I'm thrilled with the final result! It's great by itself but also wonderful for dipping sandwiches."
- Ready In:
- 55mins
- Ingredients:
- 14
- Yields:
-
3 3/4 quarts
- Serves:
- 6-8
ingredients
- 3 (15 ounce) cans black beans, Bush's
- 3 slices hickory smoked bacon, thick sliced
- 1 1⁄2 cups sweet onions, chopped
- 1 cup carrot, sliced
- 1 cup celery, sliced
- 2 garlic cloves, minced
- 2 (10 1/2 ounce) cans Campbell's condensed chicken broth
- 1 1⁄2 cups water
- 1 (14 1/2 ounce) can diced tomatoes
- 1⁄3 cup cilantro, chopped
- 2 tablespoons fresh lime juice
- monterey jack cheese, finely shredded for garnish
- sour cream (optional)
- cilantro, whole for garnish
directions
- Cook bacon in Dutch Oven or 4 1/2 quart deep pan until crisp. Remove bacon from pan and cool on paper towels.
- Add onion, carrot, celery, and garlic to bacon drippings in pan and saute 10 minutes. Chop bacon into small bits once cool.
- Add beans, bacon, broth, water, tomatoes and chopped bacon to pan. Bring to a boil, cover and reduce heat. Simmer 30 minutes.
- Blend 1/3 to 1/2 of the soup in a blender or food processor until smooth and return to pan. Stir in cilantro and lime juice.
- Serve with a tablespoon of sour cream, some shredded cheese and a few cilantro leaves to garnish.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
