Black Bean Soup

My little boy loves black beans. Every time we have something with beans in it (like cowboy caviar, black beans and rice, etc.) he always picks them all out and eats them immediately then asks for more. When I saw this recipe #1 I wanted to make it for him and #2 I thought it sounded really good too! It's a recipe originally from Paula Deen and has bacon in it. Yum!

Very good soup! I paired it with some TGI Friday's Chicken Quesadilla Wraps that I found in the freezer section at the local grocery store. It made a very easy and delicious dinner tonight. Needless to say, my little boy demolished his bowl and asked for seconds.



Black Bean Soup
Source: Real Mom Kitchen

5 slices of bacon, finely chopped
½ c. chopped onion
3 cloves garlic, minced
4 (15.25 oz) cans of black beans, drained
2 (14 oz) cans chicken broth
1 t. ground cumin
1 t. chili powder
Sour cream, tortilla strips or chips and cheddar cheese for serving

Cook bacon over med-high heat for 3 minutes or until just beginning to brown. Add onions and garlic and cook until onion is tender.

Add beans, broth, cumin, and chili powder. Bring to a boil and reduce to a simmer for 30 minutes.

Spoon ½ of the mixture into a blender and process until smooth, but be careful when using a blender with really hot food. Keep the lid slightly cracked to release steam or you can end up with a soup explosion. (You could also blend half of it with an immersion bender.) Return mixture to pan and combine with the other ½ of the soup. Mix well and serve. Serve this with sour cream, tortilla chips or strips and cheese if desired.