This Black Bean Soup with Bacon + Beer is so easy, super flavorful and perfect for a cozy day watching football! Great recipe for Super Bowl Sunday. Adapted from Dave Lieberman.
- 8 slices bacon (not thick cut), finely chopped
- 2 medium onions, chopped (about 2 1/2 cups)
- 6 garlic cloves, finely minced
- 1 tablespoon chili powder
- 1 15-ounce can reduced-sodium chicken broth
- 1 8-ounce bottle or can of light, pilsner style beer (recommended: Pacifico Clara)*
- 1 15-ounce can chopped tomatoes
- 2 tablespoons ketchup
- 2 teaspoons Worcestershire sauce
- 4 15-ounce cans black beans, drained and rinsed
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 bunch cilantro, roughly chopped, for serving
- Thinly sliced scallions, for serving
- Sour cream, for serving
- Grated cheddar cheese, for serving
- fresh lime wedges, for serving
- Tortilla chips, for serving
- In a large heavy pot or dutch oven over medium heat, add the bacon and stir until it starts to release its fat. Cook for about 6-7 minutes, then add in the onions. Cook while stirring until they start to turn translucent, about 6-7 minutes. Add the garlic and chili powder and cook for one minute. Add the chicken broth, beer, tomatoes, ketchup and Worcestershire, then stir in the beans. Turn the heat to high and bring to a boil, then reduce the heat, cover and let simmer for about 30 minutes. Season with salt and pepper to taste.
- Serve the soup hot with bowls of cilantro, scallions, sour cream, cheddar cheese, lime wedges and plenty of tortilla chips on the side. Leftovers keep well in the refrigerator for up to a week, and can be frozen for up to 3 months.
- *Substitute the beer for an additional can of chicken stock if desired.
- Serving Size: 8
Keywords: soup, black bean, bacon, beer, football, super bowl, tex mex, chili