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Yield
9 (1-cup) servings.

How to Make It

Step 1

Cook bacon in a Dutch oven over medium heat until crisp; remove bacon, and set aside, reserving drippings in pan. Saute onion, carrot, celery, and garlic in drippings 3 minutes or until tender.

Step 2

Position knife blade in food processor bowl; add bacon and vegetable mixture. Process 1 1/2 minutes or until smooth. Wipe pan with a paper towel; add bacon mixture, 2 cans black beans, chicken broth, and next 8 ingredients.

Step 3

Place remaining 1 can black beans in a bowl; mash with a fork, and add to soup mixture. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes or until thickened. Ladle soup into individual bowls. Top each serving with 1 tablespoon sour cream. Garnish with fresh cilantro leaves, if desired.

Light and Luscious

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