Black Bean Soup recipe

• 10 slices bacon, finely chopped
• 2 medium onions, chopped (about 2 1/2 cups)
• 6 garlic cloves, pressed
• 1 (14 1/2-ounce) can reduced-sodium chicken broth
• 1 1/2 cups canned chopped tomatoes
• 2 tablespoons ketchup
• 2 teaspoons Worcestershire sauce
• 1 tablespoon chili powder
• 4 (15 1/2-ounce) cans black beans, drained but not rinsed
• Kosher salt and freshly ground black pepper
• 1 bunch cilantro
• Juce of 1/2 lime
• Thinly sliced scallions, for garnish
• Sour cream, for garnish
• Grated cheddar, for garnish

• Place the bacon into a large heavy pot and place it over medium heat.
• Cook until it starts to give up its fat, about 4 minutes.
• Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes.
• Stir in the garlic and cook until you can smell it, about 1 minute.
• Add the broth, tomatoes, ketchup, Worcestershire, and chili powder.
• Stir in the beans, turn the heat to high and bring to a boil.
• Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
• Clean up all thick stems from the cilantro. Wash and shake it dry.
• Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes.
• cook about another five minutes until soup is thickened. Mix in the lime juice and Serve with the garnishes.