Creamy Black Beans Soup

Place a medium saucepan over medium heat and add 1 - 2 tablespoons of olive oil. Let the oil heat up for a minute or so until it shimmers.

If using, add the bacon to the hot oil in the saucepan. Fry the bacon until it turns crispy, which usually takes a few minutes. You'll know it's ready when it starts to curl and has a nice golden - brown color.

Once the bacon is crispy, use tongs to remove it from the pan. Place the bacon on a plate lined with paper towels to absorb the excess oil. Set the bacon aside for later use.

To the remaining fat in the saucepan, add the onion. Sauté the onion over medium heat for 2 - 3 minutes, or until it becomes translucent. You'll notice the onion starting to soften and turn a lighter color.

Add the garlic to the saucepan with the sautéed onion. Sauté the garlic for about 2 minutes until it becomes fragrant. You'll smell a wonderful, savory aroma filling the air.

Add the beans, 2 cups of water, white wine vinegar, smoked paprika, and Worcestershire sauce to the saucepan. Also, season with salt and pepper to your taste. Bring the mixture to a gentle boil over medium - high heat. Let it boil for a few minutes, then turn off the heat.

Let the soup cool for a few minutes to avoid burning yourself. Then, use a blender or an immersion blender to blend the soup until it reaches a creamy consistency. Blend until there are no large chunks of beans left.

Ladle the creamy black bean soup into mugs or bowls. Top the soup with the crispy bacon you set aside earlier, a drizzle of olive oil, and any other toppings you like.