Ingredients for Banders Black Bean Soup
- 15 ounces black beans, rinsed and drained
- 4 cups chicken broth
- Water
- 1 large onion, diced
- 2 carrots, diced
- 1 green bell pepper, diced
- 2 celery ribs, diced
- 4 garlic cloves, minced
- 2 tablespoons fresh lime juice
- 4 slices bacon, cooked crisp and crumbled
- 1 teaspoon dried thyme
- 1 teaspoon ground allspice
- 1/2 teaspoon cinnamon
- 1 tablespoon ground cumin
- 1/2 teaspoon cayenne pepper
- Salt to taste
- 1 tablespoon olive oil
- 1/4 cup soy bacon bits
- 14 1/2 ounces diced tomatoes, undrained
- Freshly ground black pepper to taste
- Chili powder (to taste)
- Sour cream (for serving)
- Avocado (for serving)
- Cilantro (for serving)
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How to Make Banders Black Bean Soup
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add diced onion and bell pepper; cook until softened, about 5 minutes.
- Stir in minced garlic and cook for 1 minute more.
- Add cumin, chili powder, and cayenne pepper (adjust to your desired spice level). Cook for 30 seconds, stirring constantly, until fragrant.
- Pour in vegetable or chicken broth and add black beans (drained and rinsed).
- Add diced tomatoes (with their juices) and bacon (or soy bacon bits).
- Bring the soup to a boil, then reduce heat and simmer for 20 minutes, allowing flavors to meld.
- Season with salt and pepper to taste.
- Serve hot with your favorite toppings, such as sour cream, avocado, or cilantro.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
15g
Fat
20g
Carbs
20g
