Black bean soup with nice crunchy chewiness from bacon and sun-dried tomatoes, with a soothing, cool sour cream (or yogurt) cilantro dollop on top. Super easy too!
You’re going to be seeing some new soup recipes here. And this one is the best of the bunch. It may not look like it’s something noteworthy, but it is. Trust me on that. A couple of weeks ago I attended a class with Phillis Carey, and it seems like every year about this time she comes up with a new repertoire of soup recipes. My friend Cherrie, who’s now on the radiation part of her journey with breast cancer, and I went to a class with Phillis. The first class we’ve been able to go to in quite some time. We’ve missed seeing Phillis, but mostly we’ve missed new Phillis recipes! She made 4 soups and a dessert (a mocha cake). I’ll be posting the recipes in the next couple of weeks.
This recipe could almost be a throw-together one on a weeknight, IF you have bacon on hand, a can of black beans, the sun-dried tomatoes, sour cream or yogurt and cilantro. Most of those are staples I keep all the time. Oh, forgot – fresh lime juice too. I don’t always have that! Limes seem to go south so soon. Not like lemons that will keep on my kitchen counter for a couple of weeks.
I’ve only made one change to Phillis’ recipe – she pureed the soup in the blender (you could use an immersion blender too) – but the bacon (thick-sliced) left lots and lots of little hard nuggets in the soup – so I’ve altered the recipe to cooking it fully from the beginning, then reserving it to add the bacon crumbles later. The bacon grease will flavor the soup and the bacon will be in little crumbles with a different (better) texture than doing it the other way. I also added some more chicken broth to the soup at the end (because I barely had 4 servings – it seemed fine with that addition).
Phillis explained that this soup has been one of her favorites for years and years. She wasn’t sure, but thought she might have shared it a decade or two ago in a cooking class. She serves this to guests too, even though it’s a casual kind of heart-warming one dish meal; she makes it in really large quantities and says it will keep for a couple of months in the freezer. I made it as is, and will just barely have enough for 4 servings. Next time I will definitely need to double the recipe!
The only advice Phillis gave us was to make sure when we buy the sun-dried tomatoes we get the ones that are soft and pliable, not dry and brittle or flaked. Hers came from Trader Joe’s. She also recommended we make this ahead – at least one day – because it tastes so much better. She made it in about 30 minutes or less at the class, and I thought it was fabulous. So don’t hesitate to do it at the last minute if that’s all the time you have.
What’s good: just the overall taste and texture. Loved it altogether. It’s not vegetarian, but almost – except for the bacon, of course. I don’t suppose it would be anywhere near as good without the bacon, but you could try it.
What’s not: not a single thing.
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Bacon, Black Bean and Sun-Dried Tomato Soup with Cilantro Cream
Recipe By: Phillis Carey, cooking instructor, author (Jan. 2013)
Serving Size: 4 (barely)
NOTES: You can finely dice the bacon, cook it and leave it in the soup pot, including through the blending process, but the bacon will be in tiny, tiny pieces. I prefer to add it (cooked and crumbled) later, but using the bacon grease for flavor.
Description: Best if made a day ahead. Freezes well and will keep 2-3 months.
1/2 cup sun-dried tomatoes — (not oil packed), soft type, not dry flaky type
1 cup boiling water
4 slices thick-sliced bacon
1 cup onion — chopped
15 ounces canned black beans — drained, rinsed
1 3/4 cups chicken broth
1 whole garlic clove — minced
1/2 teaspoon ground cumin
1/4 teaspoon hot sauce — Tabasco or 1 tsp Sriracha (optional)
1 1/2 cups water — or additional chicken broth to thin soup (my addition)
1/4 cup cilantro — chopped
CILANTRO CREAM:
1/4 cup sour cream — or Greek yogurt
1 tablespoon cilantro — minced
1/2 teaspoon ground coriander
1 1/2 tablespoons fresh lime juice
Salt, to taste
1. TOMATOES: Pour boiling water over sun-dried tomatoes in a small bowl and let stand until softened. Drain, reserving the liquid. Finely dice the tomatoes.
2. SOUP: In large pot cook the bacon for 5-6 minutes over medium-high heat until bacon is crisp. Remove bacon to drain, but leave any fat in the pan.
3. Add onions, lower heat to medium and cook until tender. Stir in the chopped sun-dried tomatoes including the soaking liquid, the black beans, chicken broth, garlic, cumin and hot sauce. Taste for seasonings.
4. Bring soup to a boil, reduce heat and simmer, covered, for about 5 minutes. Puree soup in blender (small batches so it doesn’t blow the lid off), or use an immersion blender in the pot. Stir in cilantro. (My addition: Add about 1 1/2 cups water or chicken broth to thin it some, if desired).
5. Crumble the bacon into small pieces and add to the soup.
6. CILANTRO CREAM: Meanwhile, combine all ingredients in a bowl and allow to rest for at least 20 minutes to allow flavors to meld.
7. Reheat soup to a simmer, ladle into flat (wide) bowls and drizzle each with Cilantro Cream.
Per Serving: 252 Calories; 11g Fat (39.6% calories from fat); 14g Protein; 24g Carbohydrate; 7g Dietary Fiber; 17mg Cholesterol; 1018mg Sodium.

hddonna
said on January 17th, 2013:
This looks seriously good! I have a friend who comes to lunch on Mondays, and she loves soup. She says I’ve spoiled her–she used to be content with canned soup, but no more! This one’s sure to be a hit–I’m going to try it next time she comes over. Too bad she’s out of town this coming week. I may have to try it before then. I’ll use the bacon, of course, but I noticed your comment on making it vegetarian, and it reminded me of a hint I saw in a food magazine a few years ago. They suggested smoked paprika as a way to add meaty flavor to a vegetarian version of a bean dish that called for ham. Maybe that would help if one didn’t want to use the bacon. I’m looking forward to the other soup recipes you are planning to share.
What a great idea. I might try it, although I love bacon, so I have no trouble using it in this. I’m sure you’ll like it as much as we did. We ate it two consecutive nights and nearly licked the bowls. . . carolyn t
irene pietsch
said on January 17th, 2013:
I’ve printed it out and it looks luscious! Thank you my friend.
You’re welcome. It’s a great soup! . . . carolyn t