yes it’s soup/chowder weather!
Went walking this morning – it was 28 outside. Brrr – definitely soup weather!
Bacon
one white medium onion
1 Tbs minced garlic
½ to 1 cup reduced salt chicken broth (might need more depending on how thick you like your soup – I didn’t measure I just threw in some from a big container!)
2 cans chopped tomatoes (I used 1 can fire roasted – 1 low sodium with peppers and onions in it) – doesn’t matter what size can – do not drain
4 cans black beans (I used Trader Joe’s) drained but NOT rinsed
Worcestershire sauce – few Tbs
1 Tbs chili powder (more or less to taste)
1 1/2 tsp cumin
Juice from a lime
Cilantro
Green onions
Jalepenos
Sour cream
Cheddar cheese
Cook the bacon til crsip. I just used a few strips – mostly for flavoring the soup. I cook mine at 425 on parchment paper in the oven til it’s VERY crisp. Take out, place the strips on paper towels to drain and then crumble them up
Cook the onion (however much you like – I used one medium white onion) in a bit of the bacon grease.. Cook til translucent.
Put both cans of tomatoes, the garlic, the onions, broth, the crumbled bacon, 2 cans of black beans, the Worcestershire sauce, cumin and chili powder in a crockpot on high. Use an immersion blender to blend it all together so that it’s pretty smooth… Add the other 2 cans of beans. Cook on high for an hour or two til it’s smoking hot, then put on low for another couple of hours. Add the lime juice in right before serving.
You don’t HAVE to use a crockpot – you can put it in a large stockpot and cook on low – just don’t forget to stir!!!
You don’t have to use the immersion blender – but I like my soup creamy – and that makes it creamy without adding anything fattening to it. I call my immersion blender my “boat motor”. LOL.
To serve, top with some cilantro, green onions, jalepenos, sour cream, cheddar, you name it.
It’s DELISH!