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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.

Serve in individual bowls and enjoy!

(Image: Emma Christensen for the Kitchn)