30ouncesblack beans(2 cans), drained or 3 cups cooked from dried
1teaspoonBetter than Bouillon, Chicken (optional)
splash apple cider vinegar
minced fresh cilantro
thinly sliced green onions
Add bacon to a 4-5 quarter Dutch oven or soup pot, and turn heat to medium. Once bacon begins to sizzle, cook for 10 minutes, stirring frequently.
Add onions, celery, and bell peppers, and continue cooking for another 10 minutes, until vegetables are soft, stirring frequently.
Add garlic and mix into vegetables.
Scoot everything to one side of the pot. Let some of the juices pool in the cleared side of the pan. If dry, add up to 1/2 cup of the broth.
Spoon the tomato paste, Worcestershire sauce, spices, herbs, and BBQ sauce into the liquid, and stir to create a deep, rich tomatoey sauce. Mix into the vegetables, along with a generous pinch of salt.
Dump in the tomatoes and black beans, mixing well. Top the vegetables with a cup of broth. This should be enough to create a soup consistency (vs. a more chili-like consistency).
Turn up the heat to medium-heat and bring to a boil. Stir in the bouillon, if using.
Reduce heat to medium-low, and let the soup simmer for 15 minutes.
Add a quick splash of apple cider vinegar. Taste, and add more salt if needed (you'll probably need another generous sprinkling).
Serve with garnishes.
Keeps well in the fridge, and tastes even better after a rest.
BBQ Black Bean Soup was originally published on https://soupaddict.com/black-bean-soup/