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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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As much as I love being in the kitchen for long periods of time with fun ingredients, there's also something to be said about pantry meals; the ones at the end of the week where you have food in the house, but you have to be slightly inventive. This soup came from one of those weekends. Ingredients:
4 slices turkey bacon |
2 (15 ounce) cans black beans |
1/2 cup onion, diced |
1/2 cup tomato, diced |
2 teaspoons garlic, minced |
4 cups chicken broth |
1 teaspoon worcestershire sauce |
1/4 teaspoon cumin |
1/4 teaspoon chili powder |
1/4 teaspoon oregano |
1/8 teaspoon red pepper, flake |
1/4 cup cilantro, chopped (more to taste) |
2 tablespoons olive oil, for sauteing |
salt and pepper |
1/2 lime, juice of |
Directions:
1. Heat olive oil in a soup pot on medium low heat. When hot, add the turkey bacon and onion. Cook until onions start to become transparent, about 3 minutes.
2. Add the tomatoes and garlic and cook another 2 minutes, being careful not to burn the garlic.
3. Toss in your cumin, chili powder, oregano, and red pepper flake, cooking for about 1 minute.
4. Add the beans, Worcestershire sauce, and broth. Allow to simmer on low heat for 15 minutes.
5. Once cooked, stir in the cilantro and lime juice. Use an immersion blender or food processor to pulse the soup a few times. You want a slightly blended texture, with some chunks for texture. Salt and pepper to taste. As per usual, take a bite or six to make sure it's just right!
6. Top with sour cream, cheese, diced onion, pico, salsa, avocado, rice or whatever tickles your fancy.
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