10 slices bacon (finely chopped)
2 medium onion
4 garlic cloves
3 Roma tomatoes
2 tsp Worcestershire
14 1/2 oz can of black beans (drained)
Salt and pepper
1 bunch of cilantro
Juice of 1/2 lime
Grated or shredded cheddar.
1. Put the bacon into a lrage 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 often, until they start to turn translucent. This takes about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, and Worcestershire. 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.
2. 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 this takes about 5 minutes. Stir in the lime juice. Serve with cheddar as garnish.