Smoky Black Bean Soup Recipe

This smoky black bean soup recipe is packed with flavor and will satisfy even the pickiest eaters. The combination of smoky bacon, black beans, and spices create a delicious and hearty soup that will warm you up on a chilly day. It's also a great option for vegetarians when bacon is omitted. This easy-to-follow recipe takes just under an hour to prepare and cook, making it a perfect weeknight dinner option. Serve it with crusty bread or a side salad for a complete and satisfying meal.

Ingredients

• 6 slices of bacon, chopped
• 1 large onion, diced
• 2 cloves of garlic, minced
• 2 carrots, diced
• 2 ribs of celery, diced
• 1 red bell pepper, diced
• 2 cans (15 ounces each) of black beans, drained and rinsed
• 4 cups of vegetable broth
• 1 can (14.5 ounces) of diced tomatoes
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of cumin
• Salt and black pepper to taste
• Chopped fresh cilantro for garnish

Directions

1. In a large pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.
2. In the same pot, add the diced onion, minced garlic, carrots, celery, and red bell pepper. Saute until the vegetables are softened, about 5 minutes.
3. Add the black beans, vegetable broth, diced tomatoes (including the juice), smoked paprika, cumin, salt, and black pepper to the pot. Stir well to combine.
4. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes to allow the flavors to meld together.
5. Use an immersion blender or a regular blender to puree about half of the soup. This will give the soup a creamy texture while still leaving some chunks of beans and vegetables for added texture.
6. Taste and adjust the seasonings, adding more salt and pepper if needed.
7. Serve the smoky black bean soup hot, garnished with crispy bacon and chopped fresh cilantro.

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