Black Bean Soup

Here is the recipe for my black bean soup, as promised.  I have been searching high and low for a good black bean soup recipe.  I had a delicious bowl in a restaurant, and have been searching ever since.  A friend of mine served me her recipe, and I liked it, but it didn’t have quite the flavors I was looking for.  I’ve tried other recipes that were just too smoky with the amount of bacon they used.   I didn’t think I would ever find a recipe for my “perfect” black bean soup.  

I was craving soup on Saturday, and decided to make my own version of black bean soup.  This one is a keeper (if I do say so myself).  My black bean soup is slightly spicy with a subtle smoky flavor imparted by both the chipotle powder and the bacon fat.  Now, if you don’t drain your bacon fat into a small mason jar and keep it in the refrigerator, you can use olive oil, but you might want to add a little more chipotle powder or try some smoked paprika to add some smoky flavor (I didn’t test the recipe that way, so no promises).

Both the kids loved this soup, and wanted seconds, so I consider this a soup success.

Black Bean Soup
Printable Recipe
1 tablespoon bacon fat (or olive oil)
1 small yellow onion, chopped
½ sweet red pepper, chopped
½ teaspoon cumin
¼ teaspoon chipotle powder
4 14oz cans black beans, rinsed and drained
3 cups chicken broth
½ cup chopped cilantro
Juice of one lime
Salt to taste

Heat the bacon fat or olive oil in a large pot over medium heat.  Add the onion and red pepper and cook until softened.   Add the cumin and chipotle powder, and heat for a minute, or until the spices are fragrant.  Add the black beans and the chicken both and bring to a boil.  Add the cilantro.  In a blender or using an immersion blender, blend the mixture until it’s smooth.  Add the lime-juice and salt (I added a ½ teaspoon of salt).  Serve garnished with sour cream, minced sweet red pepper, and cilantro sprigs.  Makes 6 to 8 servings.