This is a really hearty and tasty "Cuban-esque" soup that you can conjure up quickly on any weekday night. You can sub leftover ham for the bacon. It is easy to make vegetarian, if you prefer by leaving out the bacon and just using oil and subbing the chicken broth for vegetable. Rice is a really nice addition that I sometimes scoop onto the top of my bowl instead of sour cream. Halfing the recipe is easy too.
- 10 slices Bacon, diced
- 2 1/2 Cups Onion, diced
- 6 Garlic Cloves, minced
- 14 1/2 oz. Chicken Broth
- 14 oz. can Tomatoes, petite dice
- 2 Tbsp. Ketchup
- 2 tsp. Worcestershire Sauce
- 1 Tbsp. Chili Powder
- 4 - 15 1/2 oz. cans Black Beans, drained but not rinsed
- 1 bunch Cilantro, coarsely chopped
- 1/2 Lime, juiced
- Green Onions, thinly sliced for garnish
- Sour Cream, for garnish
- Cheddar, grated for garnish
- Pit bacon into a large soup pot over medium heat. Cook until it starts to give up 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 about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in beans. Bring to boil, then reduce to simmer and gently cook about 10 minutes.
- Check seasoning and add salt and black pepper to taste. Add cilantro and cook about 5 minutes more.
- Serve with garnishes to suit.