Hatch Green Chile Black Bean Soup with Avocado

Serves 6 in about 37 minutes. Bacon goes in first, and sour cream finishes the pot.

Ingredients

• ½ lb bacon, chopped
• 1 large yellow onion, chopped
• 4 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 red or green bell pepper, chopped
• 3 hatch chiles, seeded and chopped
• 1 bay leaf
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tsp cumin
• 1 cup salsa verde (green salsa)
• (3) 15 oz cans black beans, rinsed and drained
• 5 cups chicken broth (or vegetable)
• 1 tbsp tomato paste
• Sour cream
• Avocado
• Cilantro

Method

1. In a 5 quart or larger pot, cook the bacon until almost crisp. Lift out from pot and keep it nearby. Keep the drippings in the pot (If you are doing a vegetarian version, add 1 Tbsp olive oil and proceed).
2. Stir in the chopped onion and carrot to the pot and cook for about 5 minutes.
3. Stir in the celery, garlic, bell pepper and chiles. Simmer for 2 minutes, while stirring now and then.
4. Tip in the remaining ingredients. Stir, and bring to a simmer.
5. Simmer for 15 minutes at a low simmer, or until the veggies are tender.
6. Stir in bacon back in and stir.
7. Garnish as you like and serve.

More soups and stews ideas are in the soups and stews collection.