Black Bean Soup

The best way I can get my children to eat their veggies is through soup. My daughter loves nearly any soup I put in front of her -- squash, leek and potato, and tomato soups. Whenever we eat at Panera Bread, she always orders Black Bean soup, providing it is on the menu that day. 

Black Bean soup at Panera is thick and rich in bean flavor. It's been one soup I haven't been successful in copying. Maybe it's because I don't like my soup to be that thick. Or maybe they have some secret ingredient in it that I don't have access to. 

But it hasn't stopped me or my husband from trying to make a good black bean soup. You know, one that will pass our daughter's taste test. Currently, my husband is in charge of cooking for the kids. So, while I'm away, working in another town, my husband is the chief cook and bottle washer at home. He has named Friday, "Pizza Night," and Thursdays are "Taco Night." He's even gone so far as to make his own sourdough pizza crust. And he attempted to make black bean soup. 

It turns out, he needed a soup to with his "soup and sandwich night," whatever night he has designated that to be.  

The soup was a success. It's flavorful, thanks to the bacon and hits all the right notes. I made a few minor adjustments to the recipe, but it is a great all-around soup. Great with sandwiches or just a slice of crusty bread. 

Black Bean Soup

• 3 slices of bacon
• 1 red onion, diced small
• 3 cloves garlic, minced
• 1 serrano chili, minced
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 15-ounce cans black beans (or 2 28-ounce cans), drained and rinsed
• 1 quart vegetable or chicken stock
• salt and black pepper, to taste

Garnishes: sour cream and avocado

In a medium size stock pot or soup pot, cook the bacon over medium heat until crispy. Remove from the pan and chop into small pieces. 

Leaving the bacon grease in the pan over medium heat, add the onions, garlic, and serrano chili. Season lightly with salt and pepper. Cook until the onions are soft, about 5-8 minutes. Add the tomato paste and cook for another 2-3 minutes. Season with cumin and chili powder. Add 3 cans of the black beans and the vegetable stock. Reduce heat to simmer. Cook for 20 minutes. 

Using a hand blender (or food processor), puree the soup until semi smooth. Add the last can of black beans. Season lightly with salt and pepper. Cook for another 10-15 minutes. Adjust seasonings as needed. 

Serve with sour cream and sliced avocado.