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Black Bean Soup

by Mary Sacks

Black Bean Soup

Many Black Bean Soups have no broth. This is a big mistake. Broth evens out the flavor and eliminates having to over salt.

Ingredients

  • 6 slices bacon (optional)
  • 2 cloves garlic, minced
  • 2 large carrots
  • 1 large onion
  • 2 stalks celery
  • 2 cups prepared RBC Vegetable Broth
  • 2 (16 oz.) cans diced tomatoes
  • 3 (15 oz.) cans black beans, rinsed and drained
  • 2 Tbsp. ground cumin
  • 5 dashes hot pepper sauce
  • ¼ cup sour cream, garnish (optional)
  • ½ cup shredded Cheddar cheese (optional)

Directions

  • Fry the bacon in microwave until crisp, or cook it in a skillet over medium-high heat, turning occasionally, until evenly browned about 10 minutes. Drain the bacon slices on a paper towel-lined plate, crumble, and set aside. Reserve 1 Tbsp. of bacon drippings, if desired.
  • Roughly chop the carrots, onion, and celery and transfer to a food processor. Pulse the vegetables until finely chopped.
  • Pour the vegetable mixture into a soup pot and add broth, 2 cans of the black beans and 2 cans of the tomatoes. Season with the cumin, hot sauce, and salt. Bring the mixture to a boil and then reduce the heat to low; simmer for 15 minutes.
  • Use an immersion blender to puree the hot mixture. (If you don't have a hand-held blender, puree the mixture in batches in a food processor or standard blender.)
  • Stir in the remaining can of diced tomatoes and can of black beans. Taste and adjust the seasonings. Add more broth if the consistency is too thick for your liking. Bring the soup to a simmer and heat for 5 minutes. Ladle the soup into bowls and top with sour cream, shredded cheese, and crumbled bacon.

Food for Thought

  • Bacon. When it comes to bacon, I’m an oven person. I put the bacon on the middle or lower rack, put foil on the rack above to contain splatter. There are many recipes that call for bacon just for the flavor. Example: Rhode Island Clam Chowder. Therefore, bacon is not a necessary item and can be skipped.
  • Garnishes. As you can see, I just serve with some chopped cilantro and serve the sour cream, cheese, and bacon on the side.
  • More Garnishes. Sweet Potato Chips or any other kind of bagged chip available.
  • Vegetable. Carrots, onion, and celery—I like the pieces of vegetable to show in my soup; therefore, I will chop fine so they cook quickly and skip the food processor altogether. The carrots, especially, will add sweetness to the soup.
  • Broth. There are other options for this particular soup. I use RBC Vegetable Base, but RBC Beef Base and RBC Chicken Base will also compliment the soup very well.
  • Garlic. A good substitute for this is RC No Added MSG Roasted Garlic Base. At least you won’t have to worry about burning the garlic.



Mary Sacks
Mary Sacks

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