Ingredients:

  • 4 slices thick-cut bacon, diced
  • 2 cups yellow onion, chopped
  • 1 cup celery, diced
  • 1 large bell pepper, diced
  • 3 cloves garlic, minced
  • 3 cans (15 oz each) black beans, slightly drained but not rinsed
  • 1 quart low-sodium chicken stock
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 0.5 teaspoon dried oregano
  • 1 tablespoon fresh lime juice
  • 2 tablespoons dry sherry
  • Kosher salt to taste
  • Freshly cracked black pepper to taste

Instructions:

  1. Render the 4 slices of diced bacon in a large pot over medium heat until crispy and browned. Note: This creates the flavor foundation.
  2. Sauté the 2 cups of chopped onion, 1 cup of celery, and 1 diced bell pepper in the bacon fat for 8 minutes until translucent and fragrant.
  3. Add the 3 cloves of minced garlic, 1 tablespoon of chili powder, 1 teaspoon of cumin, and 0.5 teaspoon of oregano.
  4. Stir for 1 minute until the spices smell toasted but not burnt.
  5. Pour in the 3 cans of black beans (with their liquid) and 1 quart of low sodium chicken stock.
  6. Simmer the mixture for 10 minutes until the flavors have melded and the soup is bubbling gently.
  7. Blend a portion of the soup with an immersion blender. Stop when it looks creamy but still has whole beans.
  8. Season with 1 tablespoon of fresh lime juice, 2 tablespoons of dry sherry, kosher salt, and freshly cracked black pepper.
  9. Taste and adjust. Add a splash more stock if it's too thick.