Ingredients
10 slices bacon, finely chopped
2 medium onions, chopped
6 garlic cloves, minced
14 1/2 oz can chicken broth
1 1/2 cups canned chopped tomatoes
2 tbl. ketchup
2 tsp. Worcestershire sauce
1 tbl. chili powder
4- 15 1/2 oz cans black beans, drained but not rinsed
Salt & pepper to taste
1 bunch cilantro, picked from stems & coarsely chopped
1 dinner sausage, cut in 1/4-inch slices
Juice of 1/2 lime
For serving: sour cream & shredded cheddar cheese
Preparation
Cook the bacon over medium heat in a large, heavy pot for about 5-7 minutes. Stir in the onions & cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic & cook for 1 minute. Add the broth, tomatoes, ketchup, Worchestershire sauce & chili powder. Stir in the beans; turn up the heat & bring to a boil. Adjust the heat so the soup is bubbling gently & cook 10 minutes. Season with salt & pepper. Stir the cilantro & the sausage pices into the soup. Cook until the soup is thickened, about 5 minutes more. Stir in the lime juice. Serve with sour cream & cheese.
