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Black Bean Soup

Black Bean Soup

Soups

Course

Difficulty

Easy

Pulse Type

Beans

Nutrition

500 calories or less

Cook Time

20 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

4 15 oz cans black beans divided
6 slices bacon chopped into small pieces
1 large onion yellow; chopped (1 3/4 cups)
1 large poblano pepper seeded, stemmed and diced small (1 cup)
4 cloves garlic minced
2 (14.5 oz) cans chicken broth, low-sodium; divided, then more to thin if desired
1 (14.5 oz) can tomatoes fire roasted; diced
1 tsp cumin ground
1 tsp chili powder ancho
salt and pepper
1 tbsp lime juice
1/3 cup cilantro chopped

For serving (optional)

toppings Sour cream, cheese (shredded Mexican or cheddar cheese), diced avocado, diced roma tomatoes, chopped cilantro, tortilla chips

Instructions

Place 1 1/2 cans of drained black beans in a food processor along with 1/2 cup of the chicken broth and pulse until well pureed. Rinse remaining 2 1/2 cans of black beans in a colander. Set all black beans aside.
Heat a large pot over medium heat. Add bacon and cook until nearly crisp, tossing occasionally. Add in onions and poblano pepper and saute 3 minutes then add garlic and saute 1 minute longer. Stir in remaining chicken broth (3 cups). Add in black beans, black bean puree mixture, fire roasted tomatoes, cumin chili powder and season with salt and pepper to taste. Bring to a boil then reduce heat to medium-low, cover and simmer 15 minutes, stirring occasionally. Thin with more broth if desired. Stir in lime juice and cilantro and serve warm with desired toppings.