10 slices bacon finely chopped ▢4 tsp minced garlic ▢1 (14.5 oz) can reduced-sodium chicken broth ▢1 1/2 cups canned chopped tomatoes ▢2 TB ketchup ▢2 tsp Worcestershire sauce ▢1 TB chili powder ▢4 (15.5 oz) can black beans drained but not rinsed ▢kosher salt ▢freshly ground black pepper ▢1 bunch cilantro ▢juice of 1/2 lime ▢Sour cream, scallions, and cheese, for garnish
Cook bacon for about 5 minutes over medium heat in a large saucepan. Add the garlic and saute until it becomes aromatic.
Chili powder, broth, tomatoes, sauce, and Worcestershire should be added. After incorporating the beans, bring to a simmer. Reduce the heat from bubbling to a simmer for approximately ten minutes.
While the soup is simmering, remove and coarsely chop the cilantro fronds. Simmer the cilantro-infused broth for an additional five minutes, or until it has thickened. Lime juice is added while seasoning with pepper and salt.
Garnish with fresh cilantro, limes, sour cream, cheese, and avocados before serving warm.
During soup season, this hearty, flavorful black bean broth is effortless to prepare. It reaches the table in less than an hour.