- 1 teaspoon light olive oil
- 2 slices center-cut bacon, diced
- ½ medium onion, diced
- ½ green bell pepper, diced
- 1 clove garlic, minced
- ½ jalapeno, seeded and finely diced
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 29-ounce can black beans, drained and rinsed
- 1 bay leaf
- 1 quart vegetable stock
- ¼ cup sour cream
- ½ tablespoon liquid smoke
- Zest of ½ lime
Get a big soup pot hot over medium heat. Add the light olive oil, followed immediately by the bacon. Sweat the bacon a minute or two to rend its fat, then add the onion, green bell pepper, garlic, and jalapeno. Sweat for 4 minutes. Add the cumin and coriander, and sweat for 30 seconds.
Add the beans and bay leaf to the pot. Add the vegetable stock. Bring to a boil, and then lower the heat. Simmer covered for 20 minutes, and then continue to vigorously simmer the soup uncovered for 10 to 20 minutes until you have reached your desired consistency.
Take the pot off the heat, and use an immersion blender to just slightly blend the soup, leaving most of it chunky, but making it slightly thicker and creamier.
Meanwhile, make the smoked sour cream. Whisk the sour cream together with the liquid smoke and the lime zest. Dollop on the hot black bean soup, and tear a few cilantro leaves over the top.
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