It’s fall and time for Soup.  I am always on the look out for good Black Bean Soups and i think i might have found another delicious hardy Black Bean Soup. The one i made previously was this Italian Black Bean Soup.

I don’t know why but black bean soups are so hard.  They are either bland, too spicy, too runny or too thick.  It’s hard to find a perfect consistency with the perfect spicy.  One of the key things is to have good chicken stock.  I always make my own chicken stock and it makes  a big difference.

This black bean soup recipe i got from The Pajama Chef – i ended adding bacon and chicken to the soup[ and the soup was just delicious.  I am sure you can just add some sausage and it would be delicious too.

This recipe is part of the monthly Secret Recipe Club “assignment!” Every month you get a name of a blog and you need to choose ANY recipe from that blog and then blog about that recipe by a date. It’s a secret because the blog owner does not know you are doing this until the reveal date.

My secret blog this month was The Pajama Chef, which is written by Sarah, who lives in Nashville, TN.  She has a great food blog you have to check it out – The Pajama Chef

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Black Bean Soup with Bacon

Yield: 4 servings

Total Time: 45 minutes

Ingredients:

2 tbsp olive oil
1 large onion, chopped
4 cloves garlic, minced
1 1/2 tsp cumin
1 tstp chili powder
3 1/2 cups black beans, rinsed and drained
2 cups Chicken Stock
, divided
2 cups baby spinach, tightly packed
10 ounce can diced tomatoes
6 slices of bacon or panchetta chopped
2 full chichek tighs
cilantro, for serving
lime wedges, for serving

Directions:

In a medium pot or dutch oven, heat the oil over medium heat. Add onion and cook for 3-4 minutes or until soft, stirring frequently. Add the bacon or the panchetta and stir 2 minutes. Then add garlic and cook for a minute more until fragrant. Stir in cumin and chili powder and cook for another 30 seconds.

Meanwhile, stir in 2 1/2 cups of black beans and 1 cup chicken stock. Add the raw chicken and bring to boil.

In a food processor, puree remaining 1 cup black beans, 1 cup chicken broth, and spinach until smooth. Pour into the soup pot, then add tomatoes and stir well. Bring to a boil and then reduce heat to a simmer, cooking for an additional 20 minutes.

Remove the chicken thighs and cut them up into pieces and put back into the pot and stir.

Serve garnished with cilantro and a squeeze of lime juice.

NOTE: The celery, carrots and parsnip you see in the soup is from the stock.

Adapted from: The Pajama Chef

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Three Years Ago: Asparagus Soup with Bacon