Red-Eye Black Bean Soup

Coffee adds a toasty, woodsy background note to this hearty soup, while bacon lends a smoky element.

Makes 8 servings (10 cups) Total time: about 1 hour

COOK:

8

SAUTÉ:

1

2 2 1

11/ 2

1 1/4

DEGLAZE:

2 4

4

2 strips thick-sliced bacon, diced each white onion, red bell pepper, and jalapeño, diced Tbsp. minced fresh garlic fresh or dried bay leaves Tbsp. each paprika and brown sugar tsp. each ground cumin and dried oregano tsp. ground coriander tsp. cayenne pepper cups strong brewed coffee cans black beans (15 oz. each), drained and rinsed cups low-sodium chicken broth

Tbsp. fresh lime juice

Salt to taste

Sour cream and fresh cilantro leaves

Cook bacon in a pot until crisp; transfer to a paper-towel-lined plate. Drain all but 3 Tbsp. drippings from pot.

Sauté onion, bell pepper, jalapeño, garlic, bay leaves, paprika, sugar, cumin, oregano, coriander, and cayenne in drippings over mediumhigh heat until vegetables soften, 5 minutes.

Deglaze pot with coffee, scraping up any brown bits. Stir in black beans and broth; heat to a boil. Reduce heat to medium-low and simmer soup 20 minutes to meld flavors.

Purée 6 cups soup in a blender; return to pot. Stir in bacon and lime juice; season soup with salt and cayenne. Top servings with sour cream and cilantro.

Per serving: 256 cal; 12g total fat (4g sat); 19mg chol; 948mg sodium; 29g carb (7g fiber, 4g total sugars); 13g protein