Black Bean Soup

Ingredients

• 10 slices bacon finely chopped
• 62 ounce black beans rinsed drained canned
• 1.5 cups tomatoes canned chopped
• 10 servings cheddar grated for garnish
• 14.5 ounce chicken broth reduced-sodium canned
• 1 tablespoon chili powder 
• 1 bunch cilantro leaves 
• 6  garlic cloves pressed
• 0.5  juice of lime 
• 2 tablespoons catsup 
• 10 servings kosher salt and pepper black freshly ground
• 2.5 cups onions chopped
• 10 servings scallions thinly sliced for garnish
• 10 servings cup heavy whipping cream sour for garnish
• 2 teaspoons worcestershire sauce 

Equipment

• pot

Directions

1. Watch how to make this recipe.
2. Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute.
3. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
4. Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice.
5. Serve with the garnishes.