Black Bean Soup
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- 10 slices bacon, finely chopped
- 2 medium onions, chopped (about 2½ cups)
- 6 garlic cloves, pressed
- 1 – 2 cans chicken stock
- 1½cups chopped tomatoes
- dash of cayenne
- 2 teaspoons Worcestershire sauce
- 1 Tablespoon chili powder
- 3 or 4 cans black beans, drained but not rinsed
- Kosher salt
- ground pepper
- fresh cilantro
- juice of 1 lime
- Cut bacon up and cook until it starts to give up its fat.
- Stir in the onions and cook until they start to sweat.
- Add the garlic and cook but don’t brown. I prefer to use fresh garlic.
- Add the broth, tomatoes, Worcestershire, and chili powder. Use a little more broth than you think you need, you can always reduce it down without overcooking.
- Stir in the black beans, turn the heat to high and bring to a boil.
- Reduce to simmer and cook 10 minutes.
- Season with salt and pepper.
- Chop the cilantro coarsely and stir it into the soup.
- Cook until the soup is thickened, about 5 minutes.
- Stir in the lime juice.
- You can mix a half cup of water with three or four tablespoons cornstarch if needed to thicken.
- Serve with a dollop of sour cream.
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