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Black Bean Soup

From Stone County, AR

<p>Nutritious, tasty soup which becomes better with age. Loaded with black beans &#8211; those complex carbs that are so good for releasing energy throughout the day.</p>
Source: Main Street Cafe (Entered by Marie Busch)
Serves: 8 - 10 (but we triple it at the Cafe)

10 slices bacon, finely chopped
2 medium onions, chopped (approx. 2 1/2 c)
6 cloves garlic, pressed (we use the stuff in the jar!
1-1/2 chopped tomatoes, canned or fresh
2 T ketchup (we simply squirt it in)
2 t worcestershire (again, we use more)
1 T chili powder
4 cans black beans, drained, not rinsed
Sea Salt or Kosher Salt, Pepper
1 bunch cilantro
1 c thin sliced green onions
Sour Cream
grated cheddar or pepper jack
1 large can, Chicken broth - or home made

Step by Step Instructions
  1. In heavy pot, cook bacon over medium heat, until fat starts to release. Stir in onions and cook until they become translucent. Add garlic (we love the garlic in the jar), cook until it becomes fragrant. Add broth, tomatoes, ketchup (we squirt it in until we liik the look, worcestershire, and chili powder. Then stir in the black beans, turn up the heat and bring to boil. Adjust the heat down until it is simmering and cook approx 10-15 minutes. Season with sea salt (or kosher salt) and fresh ground pepper. Prepare cilantro by picking off stems and giving it a rinse. Shake to dry. When the soup has thickened it is ready to go. Garnish with cilantro, chopped green onions, sour cream and shredded cheddar.