Ingredients

The following ingredients have 4 Servings
  • 4 slices bacon (chopped, or 1 tablespoon butter)
  • 1 large onion (chopped)
  • 1 cup celery (chopped)
  • 1 ½ cups bell pepper ((any color) finely diced)
  • 4 garlic cloves (minced)
  • 14 ounces diced tomatoes (with juices)
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • ½ teaspoon smoked paprika
  • 1 jalapeno pepper (seeded, finely diced)
  • 2 cups chicken broth (low sodium)
  • 1 bay leaf
  • 2 cans black beans (19 ounces each, drained and rinsed)
  • sour cream, green onions, cilantro (optional)

Instruction

  • Heat a large saucepan and add bacon. Cook over medium heat until crisp. Remove from the pan and set aside (reserving fat.)
  • Add onion, celery, bell pepper, and garlic to the bacon fat and cook over medium heat until tender.
  • Stir in remaining ingredients (except bacon) and bring to a boil. Reduce heat, cover, and simmer 20 minutes.
  • Remove bay leaf and discard. Using an immersion blender, blend about half of the soup mixture to thicken. Stir to combine and add in bacon.
  • Serve with sour cream, cilantro, and green onions if desired.