Banders Black Bean Soup

Name: Banders Black Bean Soup
Ingredients: 2 (15 ounce) cans black beans; 2 cups chicken broth; 2 cups water; 12 large onion, chopped; 2 carrots, sliced fairly thin; 1 green peppers, chopped or 1 cup frozen diced green pepper; 2 stalks celery, chopped; 3 garlic cloves, chopped fine; 3 tablespoons lime juice; 3 slices bacon; 2 teaspoons thyme; 1 teaspoon allspice; 1 teaspoon cinnamon; 12 teaspoon cumin; 14-12 teaspoon cayenne pepper; 1 dash salt; 2 tablespoons olive oil; 14 cup soy bacon bits (they do add a nice flavor) (optional)

18 ingredients

9 steps

Ingredients

2 (15 ounce) cans black beans
2 cups chicken broth
2 cups water
12 large onion, chopped
2 carrots, sliced fairly thin
1 green peppers, chopped or 1 cup frozen diced green pepper
2 stalks celery, chopped
3 garlic cloves, chopped fine
3 tablespoons lime juice
3 slices bacon
2 teaspoons thyme
1 teaspoon allspice
1 teaspoon cinnamon
12 teaspoon cumin
14-12 teaspoon cayenne pepper
1 dash salt
2 tablespoons olive oil
14 cup soy bacon bits (they do add a nice flavor) (optional)

Directions

1

In a large pot, fry bacon until crisp, set aside.
2

(or just heat the pan and add olive oil).
3

In the remaining bacon grease (or olive oil) saute the onion, garlic, carrot, pepper & celery about 5 minutes, until fragrant.
4

Add chicken stock, water, lime juice, beans, bacon(or not bacon), and spices.
5

Bring to a boil, lower heat, and let simmer for 25 minutes, stirring occasionally, until veggies are tender.
6

Being very careful not to get splashed by hot soup, take your potato masher, and mash the soup.
7

You could take some out and run it through the blender, but this works just as well, and is less dangerous.
8

Stir between mashings, and don't think you have to puree it, it's nice with some bits!
9

Serve hot, we like it with cornbread!