Best Black Bean Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
  • ⅓ pound bacon, finely chopped
  • 2 medium onions, chopped (about 2½ cups)
  • 6 garlic cloves, pressed
  • 2 cups chicken broth
  • 1½ cups canned chopped tomatoes
  • 2 teaspoons ketchup, or to taste
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon chili powder
  • 6 cups cooked black beans, drained but not rinsed
  • Kosher salt and freshly ground black pepper
  • 1 bunch cilantro
  • juice of ½ lime
  1. Place the bacon in a heavy bottomed pot or dutch oven and cook over medium heat for 3 to 5 minutes. When it starts to sizzle and the fat starts bubbling, stir in the onions and saute until softened. Add the garlic and saute for an additional minute. Add the broth, tomatoes, ketchup, Worcestershire sauce, chile powder, and beans. Bring to a boil, then reduce heat and simmer soup for 10 minutes. Season to taste with salt and pepper. Stir in the lime juice and half of the fresh cilantro. Serve with the remaining fresh cilantro as a garnish. The soup tastes amazing just like this, but feel free to add sour cream, cheese, avocado as desired.
Adapted from Dave Lieberman
Recipe by Some the Wiser at