5 slices turkey bacon, finely chopped
2 medium onions, chopped
6 garlic cloves, pressed
1 habanero chili pepper, chopped without seeds and ribs
(3) 14 1/2 ounce cans reduced-sodium chicken broth
1 1/2 cups canned diced tomatoes
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 tablespoon chili powder
(4) 16 ounce cans black beans, drained but not rinsed
Kosher salt and freshly ground black pepper
Juice of 1 lime
Thinly sliced green onions for garnish
Fat free sour cream for garnish
Fat free shredded cheddar cheese for garnish
Put the bacon into a large heavy pot and place it over medium heat. Cook for about 4 minutes. Stir in the onions and cook until they start to turn translucent, about 4 minutes. Stir in the garlic and habanero pepper and cook for about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire sauce, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
Pull cilantro leaves from stems and chop coarsely while soup simmers for 10 minutes. 5 minutes before you are ready to serve, stir in the cilantro. Then stir in half of the lime juice. Serve soup with garnishes on top. Finish each serving with rest of lime juice. Yields 8-10 servings.
Have you ever tried black bean soup before?
What are your thoughts on white bean soup?