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Savory Black Bean Soup in Bread Bowls

4 star rating
 

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Submitted by: Crabbymama

 

Canned black beans combine with canned tomatoes, bacon, onion, thyme and other seasonings to make this soup that's served in hollowed bread rounds.
 

Ingredients

  • 4 slices bacon, chopped
  • 1 cup yellow onion, chopped
  • 1 tsp garlic, chopped
  • 4 cans black beans, do not drain
  • 1 15 oz can Italian-style diced tomatoes
  • 1/2 to 1 cup stock, vegetable or chicken
  • 1 tsp white pepper (or to taste)
  • 1/2 tsp ground red pepper (or to taste)
  • 2 tbsp fresh thyme, chopped, or 1 tsp dried thyme
  • Toppings such as grated cheese, chopped chives, and sour cream
  • 6 individual sourdough boules

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Method

In large deep pot, cook chopped bacon over medium heat until limp but not crisp, add onion and garlic, and continue cooking about 5 minutes, until onion is soft. Puree one can of beans in a blender; set aside. Add other three cans of whole beans, with their liquid, and the tomatoes, with their liquid, to the pot. Add bean puree, and combine well. Add stock a little at a time until desired consistency is attained. Use a little stock for a thick chili-like consistency or more for a thinner, soup-like consistency. Add all spices except the fresh thyme and blend well. Bring pot almost to a boil. Add fresh thyme, if you didn't use the dried. Taste and adjust seasonings. Cut a "hat" or slice from the top of each boule, about a third down. Pull out soft inner bread to create a bread bowl. Fill each bowl with the bean soup; place the bread top to the side for dipping as a "spoon," if desired. Garnish with cheese, chives, and sour cream.

 

Notes: This is a super-fast recipe to make, and a complete meal in itself. With a fresh green salad it is even better. It is a great stew to make and serve in "real" bowls as well, with crispy bread on the side.

 

Number of Servings: 6

 

Submitted by: Crabbymama ()

 

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