Thursday, January 20, 2011
Winter Black Bean Soup
This is the view from my house today. A perfect day for knitting, soup, cleaning out the pantry, the freezer and the refrigerator, french press coffee, calling family members and knitting some more.
Black Bean Soup
8 slices bacon, finely chopped
2 medium onions, chopped (about 2 1/2 cups)
6 garlic cloves, pressed
1 (14 1/2-ounce) can reduced-sodium chicken broth
1 1/2 cups canned diced tomatoes
2 tablespoons ketchup
2 teaspoons Worcestershire sauce-not gluten free, so omit if need be.
1 tablespoon chili powder
4 (15 1/2-ounce) cans black beans, drained and rinsed
Kosher salt and freshly ground black pepper
1 bunch cilantro
juice of 1/2 lime
Thinly sliced scallions, for garnish
Sour cream, for garnish
Grated cheddar, for garnish
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. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Simmer gently and cook 10 minutes. Season with salt and pepper.
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. Serve with the garnishes.
Warning...this is better the second day!
This Pi Topper Cap from Elann is for my daughter. What makes it interesting is that you begin at the top and knit down, a clever variation. Knitted with Cascade Fixation, a stretchy cotton blend, it fits like a glove and has an interesting ribbing. More on that later.