Spicy and Smoky Black Bean Soup

Ingredients

• 3 tsp beef bouillon baseNutrition
• 3 peppers in adobo sauceNutrition
• 6 thick slices baconNutrition
• 1 bunch cilantroNutrition
• 6 oz tomato pasteNutrition
• 75 oz black beansNutrition
• 2 1/2 tsps cuminNutrition
• 2 tsps smoked paprikaNutrition
• 1/2 tsp cayenne pepperNutrition
• 4 cups beef stockNutrition
• 2 large carrotsNutrition
• 6 cloves garlicNutrition
• 2 medium onionsNutrition
• 6 stalks green onionsNutrition
• 4 jalapenosNutrition

Directions

1. 1In a large sauce pan (or Dutch oven), over medium heat, fry chopped bacon until browned and crispy. Remove with slotted spoon and set aside.
2. 2Drain all but 2 tablespoons of fat from the pan. Add onion and carrots and sauté until tender, about 5 minutes. Add garlic and cumin and sauté for 2 minutes longer.
3. 3Combine tomato paste, black beans, broth, bouillon cubes, smoked paprika, cayenne, liquid smoke, and chipotle peppers (with sauce) in pan and bring to a boil, stirring occasionally, reduce heat, and simmer for 15 minutes.
4. 4Add cilantro (reserve 1/4 cup for garnish), jalapenos, and green onions (reserve 1/4 cup for garnish). Simmer for 5 minutes more. Remove from heat.
5. 5Transfer to a food processor (or use an immersion blender) and process in batches until smooth. Reheat.
6. 6Garnish each serving with sour cream, cilantro, green onions, and reserved bacon
7. 7Note: can be served as a starter or combined with bread and a salad for a complete meal.

Nutrition per serving

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