This was so good that I wanted to post it right away!  I’ve made at least two other black bean soups, and this blows them both out of the water.  It’s from The Kitchen Sink Recipes, which I started reading a few months ago, and her recipes always look delicious!

I used my immersion blender (thanks, Mom!) to blend this, but I didn’t totally puree it.  Yummy!  (By the way, the chipotle powder makes this spicy.  Remember, you can always add more! :))

Black Bean Tomato Soup

2 center-cut bacon slices, chopped
1/2 cup chopped onion (about 1 small)
1/4 cup chopped celery
1 teaspoon chipotle chile powder
1 garlic clove, minced
1/4 teaspoon freshly ground black pepper
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can tomatoes, undrained
1 (14-ounce) can fat-free, less-sodium chicken broth (or homemade)
Garnishes: sour cream, slivered scallions, lime wedges, cilantro leaves, tortilla chips

Cook bacon in a large saucepan over medium heat until crisp. Remove bacon with a slotted spoon, reserving 1 teaspoon drippings in pan; set bacon aside.

Add onion and celery to pan; cook 5 minutes or until celery is tender. Stir in 2 teaspoons cumin, chile powder, and garlic; cook 1 minute. Stir in bacon, pepper, beans, tomatoes, and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes.

Place half of bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining bean mixture; process until smooth.

Serve with the garnishes.

Minestrone

1 C. chopped onions                                1/4 C. chopped celery

3 sliced bacon, chopped                        1 clove garlic, minced

3 C. water                                                      1 14 oz can stewed tomatoes, chopped

1/2 C. chick-peas (garbanzos) or small white beans, rinsed and drained

1/2 C. finely shredded cabbage           1/2 C. coarsely chopped carrots

2 T. minced fresh parsley                       1/2 t. dried basil

1/2 t. dried oregano                                  1/4 C. broken spagettini

Lightly spray an unheated medium saucepan with no-stick spray. Add the onions, celery, bacon and garlic. Cook and stir over medium heat until the onions and celery are tender. Add the water, tomatoes (with juices), chick-peas, cabbage, carrots , parsley, basil and oregano. Bring to a boil, then reduce the heat. Cover and simmer for 20 to 30 minutes or until the cabbage and carrots are tender. Add the spaghettini. Return to a boil, then reduce the heat. Cover and simmer for about 10 minutes or until the spaghettini is tender but firm. 6 servings.