Black Bean Soup with Bacon & Sherry

Name: Black Bean Soup with Bacon & Sherry
Prep time: 10 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 Servings
Ingredients: 6 trips Bacon; 1 small yellow onion; 2 garlic cloves; 2 celery stalks; 2 teaspoons finely chopped red jalapeño pepper; ½ green bell pepper; 1 teaspoon ground cumin; 3 cans (14 ounces each) black beans; 5 cups low-sodium chicken broth; 8 teaspoons dry sherry; Sour cream and minced cilantro

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Cooling Time
10 mins
Total Time
1 hr 5 mins
Servings
4 Servings
Calories
212 kcal
Course
Soup
Cuisine
American

Black Bean Soup with Bacon & Sherry

Lauren Clark

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Black bean soup with bacon and a splash of Sherry is truly a magical combination. Serve this as an appetizer or light main course.

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Ingredients

Servings

6 trips Bacon
1 small yellow onion chopped
2 garlic cloves minced
2 celery stalks chopped
2 teaspoons finely chopped red jalapeño pepper seeded & membranes removed, if desired
½ green bell pepper chopped
1 teaspoon ground cumin
3 cans (14 ounces each) black beans drained & rinsed
5 cups low-sodium chicken broth
8 teaspoons dry sherry
Sour cream and minced cilantro for garnish (optional)

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Instructions

Place 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.
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.
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.
Ladle the soup into bowls and garnish with sour cream, 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.

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition Information

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Serving 0.25of the recipe Calories 212kcal (11%) Carbohydrates 8g (3%) Protein 11g (22%) Fat 15g (23%) Saturated Fat 5g (25%) Cholesterol 22mg (7%) Sodium 312mg (13%) Fiber 1g (4%) Sugar 2g (4%)