Black Bean Soup

I'm still struggling finding a nice, easy pescatarian-friendly lunch option. Right now, I'm feeling soups - but only easy soups. I LOVE this one black bean soup that Whole Foods makes. It's just so flavorful and super nutritious!

I made this black soup when I was home last week - my mom liked it, and I think my brother did too. I will say that I subbed fake veggie bacon - "facon, pronounced fay-ken" - for real bacon and I realized: There is nothing like real bacon. Just like turkey bacon never lives up to pork bacon, facon is just a poor excuse for flattened soy that's been colored reddish-brown. I say that to say, if any meat-lovers subbed the facon for real bacon, I bet this soup would REALLY be off the chain! Ok, enough talking - on to the food!

Black Bean Soup from
Serves 4-6
Click here to access the original recipe

10 slices bacon, finely chopped *subbed with facon by Light Life
2 medium onions, chopped (about 2.5 cups)
6 garlic cloves, pressed
1 14.5 oz can reduced-sodium chicken broth* subbed with veggie broth
1.5 cups canned chopped tomatoes
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 tablespoon chili powder
4 15.5 oz cans black beans, drained but not rinsed
Kosher salt and freshly ground black pepper
1 bunch cilantro
Juice of 1/2 lime
Scallions, sliced, for garnish
Sour cream, for garnish
Grated cheddar cheese, for garnish

*One last note about the facon, my mom did say she liked it, along with another friend who was over for breakfast the next day. Thus, some people may like it but I didn't.

Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.

Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.

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