Tuesday, February 22, 2011

Blackbean Soup

This recipe comes from Dave Lieberman, which means that not only is it delicious, the ingredients are easy on the wallet.

Step 1:  Cut you up some bacon
Step 2:  Cook up your bacon
Step 3:  Add some onions and garlic
Step 4:  Add some more tasty stuff (chicken broth, chopped maters, ketchup, worcestershire sauce, and chili powder)
Step 5:  Add your beans
Step 6:  Season and add cilantro and lime juice
Step 7: Garnish and Enjoy!

YUM!  And in case you didn't follow those super stellar directions, the recipe is below or you can find it here.

10 slices bacon, chopped
2 medium onions, chopped
6 garlic gloves, pressed
1 can reduced-sodium chicken broth
1 1/2 cups canned chopped tomates
2 tablespoons ketchup
2 teaspoons worcestershire sauce
1 tablespoon chili powder
4 cans black beans, drained
salt and pepper to taste
1 bunch cilantro
juice of 1/2 lime
sliced scallions, for garnish
sour cream, for garnish

Put the bacon into a large heavy pot and place it over medium heat.  Cook until it starts to give up its fat, about 4 minutes.  Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes.  Stir in the garlic and cook until you can smell it, about 1 minute.  Add the broth, tomatoes, ketchup, worcestershire, 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.

Meanwhile, pick off the thick stems from the cilantro.  Wash it and shake dry.  Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes.  Cook until the soup is thickened, about 5 minutes.  Stir in the lime juice.  Serve with the garnishes.

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