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!
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