This soup makes a terrific meal paired with crusty bread. You can make it ahead, it improves in flavor when refrigerated overnight.
Ingredients:
1 lb. dried black beans, rinsed, soaked and drained as directed
˝ lb. thick sliced bacon, diced
2 cups finely diced carrots
2 cups finely diced celery
2 cups finely diced onion
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bayleaf
1 teaspoon freshly ground black pepper
2 cans (49.5 oz. each) chicken broth or 64 oz. vegetable broth
2 tablespoons tomato paste
Fresh lime juice (one lime)
Sour cream, chopped tomatoes and chopped cilantro, for serving, if desired
Preparation:
In a wide 8-qt. pot or Dutch oven, cook bacon over medium high heat until crisp. Pour off and discard all but 1 tablespoon fat. Add carrots, celery and onion. Sauté for 1 minute. Cover and cook over medium low heat for 15 minutes until vegetables are soft, stirring occasionally.
Stir in garlic, cumin, thyme, oregano, bay leaf and pepper. Cook, stirring for 5 minutes.
Stir in broth, tomato paste and beans. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 2 hours, stirring occasionally, until soup is thickened and beans are soft. Remove bay leaf.
Stir in lime juice and season to taste with salt and pepper.
Ladle into soup bowls. If desired, serve with sour cream, tomatoes and cilantro.
