An inexpensive, filling soup with a spicy kick. During a recent snowstorm, I made this as a way to make use up what we had on hand, while providing my family with a hearty meal. I am trying to find ways to incorporate more beans and less meat into our meals. The bacon adds a little flavor and taste of meat, without being the primary ingredient.
1 Tablespoon Canola oil
1 onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
6 slices bacon
15 ounces canned (or frozen) corn, drained
15 ounces canned black beans, drained
30 ounces canned pinto beans, drained
4 cups chicken broth
2 Tablespoons chili powder
1 Tablespoon cumin
1/4 teaspoon ground black pepper
15 ounces canned crushed tomatoes
Cook bacon until crispy, drain off fat and set aside to cool. Heat oil in skillet on medium high. Add chopped onion, garlic and celery to pan and cook until slightly wilted. Transfer onion mixture to large stock pot or Dutch oven. Add to pot corn, pinto and black beans, all drained. Stir in chicken broth, tomatoes and spices and bring to a boil. Lower to medium, add spices and crumbled bacon. Simmer for 30 minutes and serve hot, with crusty bread or crackers.
Note: Use dry beans and soak overnight for an even more economical version. For a vegetarian meal, omit bacon and substitute vegetable broth for chicken broth.