Black Bean Soup With Bacon & Sherry Recipe

Name: Black Bean Soup With Bacon & Sherry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 whole Strips Bacon; 1 cup Chopped Onion (about 1 Small Onion); 2 cloves Garlic, Minced; 2 whole Stalks Celery, Chopped; 2 teaspoons Finely Chopped Red Jalapeno Pepper, Seeds And Membranes Removed, If Desired; 1/2 whole Green Bell Pepper, Seeded And Chopped; 1 teaspoon Ground Cumin; 3 cans (14.5 Oz. Each) Black Beans, Drained And Rinsed; 3 cans (14.5 Oz. Each) Low-sodium Chicken Broth; 1/4 cups Sour Cream For Garnish; 4 sprigs Cilantro For Garnish; 1/4 cups Dry Sherry (optional, But So Good)

Servings: persons

6 whole Strips Bacon
1 cup Chopped Onion (about 1 Small Onion)
2 cloves Garlic, Minced
2 whole Stalks Celery, Chopped
2 teaspoons Finely Chopped Red Jalapeno Pepper, Seeds And Membranes Removed, If Desired
1/2 whole Green Bell Pepper, Seeded And Chopped
1 teaspoon Ground Cumin
3 cans (14.5 Oz. Each) Black Beans, Drained And Rinsed
3 cans (14.5 Oz. Each) Low-sodium Chicken Broth
1/4 cups Sour Cream For Garnish
4 sprigs Cilantro For Garnish
1/4 cups Dry Sherry (optional, But So Good)

1
Place 6 strips of bacon in a large nonstick skillet and set over medium heat. Cook until the bacon is crisp. Set aside to drain on a piece of paper towel. Reserve 2 tablespoons of the bacon fat; discard the rest.
2
Pour the reserved bacon fat into a large saucepan set over medium heat. Add onion and garlic. Cook, stirring occasionally, until the onion is beginning to soften, about 3 minutes. Add celery, red jalapeno pepper, and green pepper. Cook, stirring occasionally, until the vegetables are softening, 3 to 5 minutes. Add ground cumin and black beans, and stir to combine with vegetables. Stir in chicken broth, increase the heat to medium-high, and bring the mixture to a boil. Lower heat to medium-low, partially cover the saucepan, and simmer for 30 minutes.
3
Remove the soup from the heat and let cool for 10 to 15 minutes. Using an immersion blender (or a blender or food processor - you will have to do this in batches), puree the soup until almost smooth. Be sure to leave some small pieces of black beans for texture.
4
Ladle the soup into bowls and garnish with sour cream, crumbled bacon, and cilantro. If desired, pour a small shot (1 to 2 teaspoons) of dry sherry into each bowl and allow each person to stir it into the soup.

1776

kcal

Calories

Fat

Carbs

178

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 whole Strips Bacon, 1 cup Chopped Onion (about 1 Small Onion), 2 cloves Garlic, Minced, 2 whole Stalks Celery, Chopped, and more.

Yes, Black Bean Soup With Bacon & Sherry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean Soup With Bacon & Sherry

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