When held up against the fresh, mouth-watering produce at farmer's markets, canned foods can definitely pale in comparison (to say the least). But they have their time and place too!
This soup recipe makes use of a few of our canned pantry staples: black beans, diced tomatoes, and chicken broth. A single piece of bacon adds a subtle smoky flavor and silky texture. And sure, feel free to throw in a few seasonal ingredients to round things out!
We like to serve this soup over polenta or pasta with sharp cheddar cheese sprinkled over the top. It keeps for about a week and leftovers freeze beautifully for (even quicker) weeknight meals.
Note to Vegetarians: This recipe can easily be made vegetarian by substituting the bacon with a tablespoon of olive oil and the chicken broth with vegetable broth or beer
Quick and Easy Black Bean Soup Serves 4
1 strip of bacon, diced 1 large onion, diced 1 red pepper, diced 3 cloves garlic, minced 1 Tablespoon ginger 1 Tablespoon cumin 1 Tablespoon salt, plus more to taste 1/4 teaspoon cayenne 1 28-ounce can diced tomatoes 3 cups chicken broth 2 cans black beans (4-5 cups) 2-3 Tablespoons cider vinegar, to taste
In a large stockpot or dutch oven over medium-high heat, cook bacon until all the fat is rendered and bacon is crispy. Remove with a slotted spoon and drain on a paper towel.
Add the onion and saute in the bacon fat until translucent--about 5 minutes. Add the pepper and saute until sweated--another 5 minutes. Add the garlic and spices, and saute until fragrant--about 30 seconds.
Pour in the diced tomatoes, their juices, and the chicken broth. Scrape the bottom of the pan to release any caramelized bits. Bring to a boil and then reduce to simmer over medium-low heat.
Simmer for 15 minutes. Add beans and simmer for another 10 minutes. Pour in 2 Tablespoons of the cider vinegar, check seasonings, and add more salt, pepper, or vinegar as desired.