Black Bean Soup

I fashioned this after Dave Lieberman's recipe. It makes just the right amount for Sam and I.

Ingredients
5 slices bacon, finely chopped
about 1 cup chopped onion
about 1/2 red bell pepper
6 garlic cloves, minced
1.5 cups reduced-sodium chicken broth
1 1/2 cups canned chopped tomatoes
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 tablespoon chili powder
1 cup DRY black beans, soaked overnight, cooked and then drained
Kosher salt and freshly ground black pepper

Optional:
Thinly sliced scallions, for garnish
Sour cream, for garnish
Grated cheddar, for garnish

Directions

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 and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. 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 with salt and pepper. At this point, I like to hit it with my immersion blender, because I prefer a creamy texture with this soup.