Black Bean Soup

I am feeling the fall weather come and of course that means lots of soup!

This was delicious! 

Black Bean Soup 

1 pound dry black beans, rinsed, soaked and cooked per package directions. Drain and set aside. (I used 2 cans)
4 slices center-cut smoked bacon
olive oil
2 medium onions, diced
1 banana pepper, seeded and diced (I left this out)
6 cloves of garlic, pressed
1 quart chicken stock
1 1/2 cups chopped tomatoes (I used fresh, but you can use canned)
2 TBSP ketchup
2 tsp Worchestershire sauce
2-3 tsp hot sauce (optional) I used Sriracha chili sauce
1 TBSP chili powder
1 tsp cumin
salt and pepper
1/2 lime, juiced

Lots of cilantro!!
sour cream, cheddar cheese and thinly sliced green onions for garnish

In large soup pot fry bacon until crisp. Remove from pan to paper towel to drain. Add enough olive oil to rendered bacon drippings to equal about two tablespoons. Heat oil and add onion and banana pepper and season with salt and pepper. Saute for 3-4 minutes then add pressed garlic. Saute for another minute or two before adding chicken stock, tomatoes, Worchestershire sauce, hot sauce (if using,) chili powder and cumin. Stir in beans and season again with salt and pepper. Bring to a boil, reduce heat and simmer for 40-45 minutes. Add lime juice. If you like your soup chunky, serve as is. If you like it more creamy use either a submersion blender to smooth it out a bit, or transfer about 1/2 to a blender (in batches) and puree.

Remember those four bacon pieces you fried back at the beginning? Well, those are supposed to be either mixed into the soup or added as a garnish, but I got a little hungry while I was making this soup and they ended up garnishing my stomach instead. I thought the soup was terrific without.