Black Bean Soup

Michelle’s Black Bean Soup

This is a hearty meal that is easy to prepare, inexpensive and great served with quesadillas or cornbread.

4 cups of cooked black beans (or 2 cans) .50 (made from dried)

2 cups of chicken broth (or 1 can) .00 (I make my own-have also made this using my homemade vegetable stock--try substituting a Corona for some of the broth!)

3 slices bacon, chopped .30

2t olive oil .10

½ onion, chopped .15

2 cloves garlic, minced .05

1 stalk celery, chopped .05

1 carrot, peeled and chopped .05

1 can of diced tomatoes with juice .00 (I grow and can my own)

1t cumin

1T ancho chili powder (I’m using Penzey’s-you could use regular chili powder) .05

couple dashes of liquid smoke (optional, but ups the nice smoky flavor from the bacon and ancho powder)

Brown bacon in dutch oven over medium heat. Add olive oil, chopped onion, garlic, celery, and carrot and cook for 5 minutes until onion is translucent. Add broth, tomatoes, beans and spices, bring to a boil, then reduce heat and simmer for 30 minutes. Top with chopped cilantro and serve with lime slices and sour cream if desired.

This is VERY good when prepared the day before and reheated. It allows the flavors to really meld.

$1.25

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