DAVE LIEBERMAN'S BLACK BEAN SOUP
This is a great, thick & hearty soup. I prefer to use an immersion blender once it's done cooking to blend for a more even consistency. We've omitted the bacon from the original as we're now vegetarian.
Provided by @MakeItYours
Number Of Ingredients 18
Steps:
- Dice the bacon and put it in a large heavy pot. Sautee the bacon on medium heat for about 4 mins.
- Sautee the onions in the olive oil until they start to turn translucent (about 5 min). Stir in the garlic and cook until you start to smell it (about 1 min).
- Add the broth, tomatoes, ketchup, worcestershire, chili powder, and beans. Stir and turn heat to high to bring soup to a boil. Then adjust the heat down so that the soup is bubbling gently. Season with salt and pepper, and cook for about 10 minutes.
- Meanwhile, rinse cilantro and shake dry. Remove all thick stems. Chop the cilantro coarsely and stir it into the soup after it's been simmering for 10 minutes. Continue to cook the soup until it thickens, about 5 more minutes. Squeeze in the lime juice before serving.
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