Southwest Three Bean & Bacon

Sunday Soup Series

Southwest Three Bean & Bacon

There are dried bean soup mixes available in some stores but I like this recipe because it’s quick, super simple and I can make a satisfying meal in just about 30 minutes. I’m using canned beans and this one is made with pinto, kidney and black beans. I am of course a big fan of Southwest flavors. A bit of spice from some fresh jalapeños. Perfumed with toasted cumin, coriander, smoked paprika and chili powder.

Just a little dried oregano and thyme at the beginning for some depth. I like to compliment the earthy flavors with a pop of freshness when I garnish this soup. Thinly sliced fresh radish, avocado, cilantro, minced red onion and a dollop of sour cream. I’ll also top it off with some fried tortilla strips for a little bit of crunch. Feel free to kick up the spice level if you want. I like to add a bit of chipotle or ancho chili powder, some crushed red chili flakes, or my favorite, green cholula, when I serve.

1 tablespoons vegetable oil

6 slices bacon, diced

2 medium yellow onions, diced

2 red bell peppers, diced

3 stalks of celery, diced

10 cloves garlic, chopped

2 each medium jalapeños, minced

3 tablespoons cumin

2 tablespoons coriander

2 tablespoons smoked paprika

1 tablespoon dark chili powder

2 14oz cans black beans, rinsed

2 14oz cans pinto beans, rinsed

2 14oz cans kidney beans, rinsed

1 14oz can sweet corn

1 14oz can fire roasted tomatoes

6 cups chicken or vegetable broth

Salt & Black pepper to taste

Garnish:

Finely sliced radish, red onion, cilantro leaves, avocado, sour cream, crisp tortilla strips

Start by rendering the bacon in your favorite soup pot. I’ll cook it about 75 percent of the way. I don’t want it to get crispy. Add the onion, peppers, celery, garlic and minced jalapeños. Cook on medium heat, stirring frequently until the onions are translucent. Add the dried herbs and spices and toast into the bottom of the pot, activating the natural oils. This step really brings out the flavor in the spices. Toast for a few minutes. Add beans, corn, fire roasted tomatoes and stock. Bring to a boil and then turn down, simmer for about 20 minutes. Next I like to take about 1/4 of the soup out and puree it in the blender and add it back to the pot. This step gives the soup some nice body and creaminess. Check for salt & pepper. Garnish with thinly sliced radish, cilantro leaves, red onion, avocado, a dollop of sour cream and crisp tortilla strips. It’s very easy to make this recipe vegetarian. Just leave out the bacon, use only vegetable broth and I like to add a little extra smoked paprika or some mushrooms.

It’s a beautiful day here on the front range. The sun is shining and you can just feel that spring is on its way. What type of soups do you like to make as the weather warms up?