Spicy and Smoky Black Bean Soup

Ingrédients

• 3 tsp beef bouillon base
• 3 peppers in adobo sauce
• 6 tranches épaisses bacon
• 1 botte cilantro
• 6 oz tomato paste
• 75 oz black beans
• 2 1/2 cuillères à café cumin
• 2 tsps smoked paprika
• 1/2 cuillère à café cayenne pepper
• 4 tasses beef stock
• 2 larges carrots
• 6 gousse garlic
• 2 moyennes onions
• 6 stalks green onions
• 4 jalapenos

Directives

1. In a large sauce pan (or Dutch oven), over medium heat, fry chopped bacon until browned and crispy. Remove with slotted spoon and set aside.
2. Drain all but 2 tablespoons of fat from the pan. Add onion and carrots and sauté until tender, about 5 minutes. Add garlic and cumin and sauté for 2 minutes longer.
3. Combine tomato paste, black beans, broth, bouillon cubes, smoked paprika, cayenne, liquid smoke, and chipotle peppers (with sauce) in pan and bring to a boil, stirring occasionally, reduce heat, and simmer for 15 minutes.
4. Add cilantro (reserve 1/4 cup for garnish), jalapenos, and green onions (reserve 1/4 cup for garnish). Simmer for 5 minutes more. Remove from heat.
5. Transfer to a food processor (or use an immersion blender) and process in batches until smooth. Reheat.
6. Garnish each serving with sour cream, cilantro, green onions, and reserved bacon
7. Note: can be served as a starter or combined with bread and a salad for a complete meal.