BLACK BEAN-BACON-CHIPOTLE SOUP

Who doesn’t like black beans? Who doesn’t like bacon? Who doesn’t like those hot little chipotle peppers? Okay, some people don’t, but I believe most do. Combine the two in a relatively light soup and top with a dollop of sour cream. Total yum!

Black Bean-Bacon Soup

8 slices bacon, chopped

2 medium-sized red onions, chopped

2 cups thinly-sliced carrots (I used peeled baby carrots)

1 red bell pepper, seeded and diced

4 cups chicken broth

2-15 oz cans black beans, rinsed and drained

1-8 oz can tomato sauce

1 chipotle pepper in adobo sauce, finely chopped

2 tsp dried oregano

1-1/2 tsp ground cumin

1 tsp dried thyme

sea salt

ground black pepper

Optional toppings: chopped parsley, sour cream

1) To large soup pot over medium-high heat, add bacon and cook 5-7 minutes, stirring occasionally, until lightly crisp

2) Reduce heat to medium and add onion, carrot, and red bell pepper to soup pot; cook 5 minutes, stirring often; add chicken broth, black beans, tomato sauce, chipotle pepper, oregano, cumin, and thyme; cook 20 minutes, stirring occasionally; season with salt and pepper to taste and serve with or without optional toppings

Servings: 4-6

Advertisements