|Servings||Prep Time||Cook Time|
|8||15 mins||30 mins|
|1.||In a large sauce pan (or Dutch oven), over medium heat, fry chopped bacon until browned and crispy. Remove with slotted spoon and set aside.|
|2.||Drain all but 2 tablespoons of fat from the pan. Add onion and carrots and sauté until tender, about 5 minutes. Add garlic and cumin and sauté for 2 minutes longer.|
|3.||Combine tomato paste, black beans, broth, bouillon cubes, smoked paprika, cayenne, liquid smoke, and chipotle peppers (with sauce) in pan and bring to a boil, stirring occasionally, reduce heat, and simmer for 15 minutes.|
|4.||Add cilantro (reserve 1/4 cup for garnish), jalapenos, and green onions (reserve 1/4 cup for garnish). Simmer for 5 minutes more. Remove from heat.|
|5.||Transfer to a food processor (or use an immersion blender) and process in batches until smooth. Reheat.|
|6.||Garnish each serving with sour cream, cilantro, green onions, and reserved bacon|
|7.||Note: can be served as a starter or combined with bread and a salad for a complete meal.|
There are 354 calories in 1 serving of Spicy and Smoky Black Bean Soup.
Calorie split: 13% fat, 63% carbs, 25% protein.
|Serving Size||1 serving|