I found this amazing recipe by Dave Lieberman on Foodnetwork.com…I adapted it to add a bit more nutrition (ie, more veggies!!!), I hope you enjoy this as much as I did!!!
10 slices bacon, finely chopped
2 medium onions, chopped (about 2 1/2 cups)
1 green bell pepper, chopped
1 jalapeno, chopped
6 garlic cloves, pressed
1 (14 1/2-ounce) can reduced-sodium chicken broth
2 cans chopped tomatoes
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 tablespoon chili powder
1/2 tablespoon cumin
1/2 tablespoon smoked paprika
4 (15 1/2-ounce) cans black beans, drained but not rinsed
Kosher salt and freshly ground black pepper
1 bunch cilantro
juice of 1 lime
Thinly sliced scallions, for garnish
Sour cream, for garnish
Grated cheddar, for garnish
Tortilla strips for garnish
Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions, bell pepper, and jalapeno and cook, stirring, until they start to turn translucent and soften, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, chili powder, and smoked paprika. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season generously with salt and pepper.
Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Remove half of the soup from the pot and either blend it to a puree or use your immersion blender in the pot with the remaining soup. Return the removed soup to the pot and taste, season as needed. Serve with the garnishes.