Black Bean Soup
There is a great mexican restaurant near my house that serves an amazing black bean soup. Awhile ago our local news station published a recipe that was from that restaurant. I made some changes and this is as close as it gets. YUM
- 8 servings
- 10 minutes
- 20 minutes
Ingredients
Black Bean Soup
- 4 ounce chopped bacon
- 1 onion chopped
- 1 rib of celery chopped
- 4 cloves of chopped garlic
- 3 or 4 cans black beans
- 8 ounces chicken stock
- 1 teaspoon Ezpazote muddled into dust
- 1 teaspoon cumin
- salt and pepper to taste
Chipotle Crema
- 1- 7oz can chipotle pepper in adobo sauce
- 1 cup sour cream
Tomato Salsa
- 2 vine ripened red tomatoes, seeded and diced to 1/4″
- 1 shallot diced
- 1 jalapeno pepper, seeded, pith removed, diced
- 1/2 clove garlic minced
- 1/2 bunch cilantro chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- salt and pepper to taste
Directions
Follow This Recipe
*For Soup
- Render bacon, add celery, onions, and garlic and carmalize in bacon grease.
- Drain black beans
- Add black beans, chicken stock, Epazote, and cumin- cook until beans are tender.
- Puree until smooth and season to taste with pepper and salt.
*Chipotle Crema
- Blend chipotle peppers and sour cream in a blender or food processor until smooth.
*Tomato Salsa
- Mix all ingredients together and season with salt and pepper.
- Taste and adjust
ProTips
Serve soup and garnish with drizzled Chipotle Crema and a dollop of fresh tomato salsa.
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