This black bean soup has an earthy flavor. To save time, I use canned black beans. This is a recipe that can easily be made during a busy workweek.
3 15-ounce cans of black beans, drained and rinsed
1 15-ounce can of diced fire roasted tomatoes with juice
6 cups of beef broth
2 tablespoons of olive oil
4 slices of bacon, diced
1 large red onion, diced
1 tablespoon of chili powder
4 garlic cloves, minced
2 teaspoons of Mexican oregano
1 teaspoon of cumin
2 bay leaves
¼ cup of sherry wine
2 jalapenos, seeds removed and diced
½ cup of chopped fresh cilantro
Sour cream for garnish(optional)
In a large Dutch oven or large pot, heat the pan to medium high heat. Add the olive oil and sauté the diced bacon and red onion. Add the garlic, chili powder, oregano, cumin and diced jalapeno. Cook for another 1-2 minutes.
Add the beef broth, fire roasted tomatoes, bay leaves and rinsed black beans. Bring the mixture to a boil and then reduce the heat to a simmer. Cook for 10 to 15 minutes. Stir in the sherry wine.
Remove the bay leaves and add the chopped cilantro. Place half the soup into a blender and puree the mixture until smooth. Pour the mixture back into the pot and stir. Serve into bowls and garnish with a dollop of sour cream if desired.
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