Black Bean Soup

I decided to try this recipe out right after I got married. It was inspired by the black bean soup they serve at Tia Rosa. Matt was working there at the time and I wanted to recreate the recipe at home but I think my recipe is actually a lot better :) (mostly because of all the extra bacon I add). Eat your heart out Tia Rosa!


10 slices bacon finely chopped
1 ½ med onions chopped
4 garlic cloves chopped
1 ¼ cups chicken broth
1 cup canned diced tomatoes
1 1/3 T ketchup
1 1/3 tspn Worcestershire
2/3 T chili powder
2/3 T cumin
1 tspn oregano
3 cans black beans drained
Salt and pepper
1 bunch cilantro (1 squashed cup)
Juice ½ lime

Put bacon in large pot and brown for about 5 mins. Add onion and cook about 5 more mins., stir in garlic and cook another minute. Add broth, tomatoes, ketchup, Worcestershire, chili powder, cumin, oregano, salt and pepper. Stir in 2 cans of the beans whole and 1 can mashed. Turn heat to high and bring to a boil. Adjust heat to low and simmer for 10 minutes. Stir in cilantro and lime juice and cook another 5 mins. You can use an immersion blender to puree the soup a little more if you like a soupier consistency.