It’s fall and time for soup. I am always on the look out for good Black Bean Soups and i think i might have found another delicious hardy black bean soup. The one i made previously was this Italian Black Bean Soup.
I don’t know why but black bean soups are so hard. They are either bland, too spicy, too runny or too thick. It’s hard to find a perfect consistency with the perfect spicy. One of the key things is to have good chicken stock. I always make my own chicken stock and it makes a big difference.
This black bean soup recipe i got from The Pajama Chef – i ended adding bacon and chicken to the soup[ and the soup was just delicious. I am sure you can just add some sausage and it would be delicious too.
This recipe is part of the monthly Secret Recipe Club “assignment!” Every month you get a name of a blog and you need to choose ANY recipe from that blog and then blog about that recipe by a date. It’s a secret because the blog owner does not know you are doing this until the reveal date.
Black Bean Soup with Bacon
Yield: 4 servings
Total Time: 45 minutes
2 tbsp olive oil
1 large onion, chopped
4 cloves garlic, minced
1 1/2 tsp cumin
1 tstp chili powder
3 1/2 cups black beans, rinsed and drained
2 cups Chicken Stock
2 cups baby spinach, tightly packed
10 ounce can diced tomatoes
6 slices of bacon or panchetta chopped
2 full chichek tighs
cilantro, for serving
lime wedges, for serving
In a medium pot or dutch oven, heat the oil over medium heat. Add onion and cook for 3-4 minutes or until soft, stirring frequently. Add the bacon or the panchetta and stir 2 minutes. Then add garlic and cook for a minute more until fragrant. Stir in cumin and chili powder and cook for another 30 seconds.
Meanwhile, stir in 2 1/2 cups of black beans and 1 cup chicken stock. Add the raw chicken and bring to boil.
In a food processor, puree remaining 1 cup black beans, 1 cup chicken broth, and spinach until smooth. Pour into the soup pot, then add tomatoes and stir well. Bring to a boil and then reduce heat to a simmer, cooking for an additional 20 minutes.
Remove the chicken thighs and cut them up into pieces and put back into the pot and stir.
Serve garnished with cilantro and a squeeze of lime juice.
NOTE: The celery, carrots and parsnip you see in the soup is from the stock.
Adapted from: The Pajama Chef