Categories: Soups

Ingredients

• 2 cans (425 g) black beans
• 1 can (425 g) diced tomatoes, with juice
• 2 tbs olive oil
• 1 onion, chopped
• 3 slices bacon, diced
• 4 garlic cloves, minced
• 1 tbs ground cumin
• 1 jalapeno pepper, seeded and chopped
• 375 ml chicken broth
• juice of half a lime
• salt and pepper to taste
• sour cream, to garnish
• 2 slices of bacon, cooked and crumbled, to garnish
• chopped fresh cilantro, to garnish

Directions

1. Drain beans and rinse with water. Place beans and tomatoes in a food processor or blender, processing until smooth. In a large pot, heat oil over medium-high heat. Add onions, bacon and garlic, sauteing until onions are soft and bacon is crisp. Add cumin and jalapeno, stirring to combine.

2. Pour in pureed mixture and chicken broth. Bring to a boil. Once boiling, reduce heat to medium. Cover pot and simmer for 15 minutes. Remove from heat and sir in lime juice. Season to taste with salt and pepper.

3. Ladle soup into bowls. Garnish each with sour cream, bacon and cilantro, then serve.

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