Black Bean and Bacon Soup

Already more than half gone!

I have recently rediscovered a recipe that we are now in love with. I can't be the only one to do this - where you make a recipe and like it and then forget about it only to find it later and wonder why you stopped. I first saw it on Food Network on a long forgotten show called "Good Deal with Dave Lieberman." I've tweaked his version a bit, but you can find the original recipe here. This hearty soup is quick, easy, and doesn't require a lot of kitchen skill. It freezes well and most of the ingredients can be kept on hand in your pantry or freezer. It also makes a ton. Besides all of those qualifications, Glenn will actually eat it! Without picking anything out!
I like to make this is a Le Creuset french oven, which is an enameled cast iron pot. I could really wax poetic here about my french oven, but we'll save that for another blog. I forgot to take pics until the end (like, after we were done eating) so you don't get any in-process shots. It tastes way better than it looks!

Ingredients:
10 slices of bacon (I like the hickory smoked for this), finely chopped
1 medium onion, chopped (I actually grate mine on a box grater)
6 cloves of garlic, pressed (or I use the prechopped from a jar)
20-32 ounces of chicken broth, depending on how brothy you like your soup
1 can chopped tomatoes (I like petite diced) 
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 tablespoon chili powder or more to taste
4 cans of black beans, drained but NOT rinsed
Juice of 1 lime - please used freshly squeezed
Bunch of cilantro, chopped (I don't use this much, depends on availability)
Kosher salt and freshly ground black pepper to taste
Sour cream for garnish


Cook bacon in large pot over medium heat until it gives up some of its fat and gets a little crispy- around 4-6 minutes. Add onions, cook stirring them often, about 3 minutes. Add garlic, stir and cook for 1 minute. Add broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in beans. Turn heat to high and bring to a bubble. Adjust heat so that it bubbles gently. Cook for 10 minutes and then season with salt and pepper. Stir occasionally. If you are using cilantro, add it now. Simmer soup for another 5 minutes. Remove from heat and add lime juice. Test one more time for seasoning, ladle into bowls, garnish, and enjoy! 
This soup is gluten free and if you leave off the sour cream it is dairy free as well!