Matt and I have been going all out on the part-time vegetarian resolution we have. At first I thought it would be really hard to keep this particular goal, but I think that over time, we might even extend it to four or five days a week. Of course, in typing all that, I will warn you that this recipe has bacon. For some reason when I started this post, I thought this was going to count as a meatless recipe.
Whoops.
But this soup IS healthy. And it IS perfectly scrumptious.
So you should still try it.
Black Bean Soup (from Paula Deen)
3 slices bacon, chopped
1 cup chopped onion
2 cloves garlic, minced
2 (15 oz) cans black beans, drained
1 1/2 cups chicken broth
3 tablespoons tomato paste
1/4 teaspoon ground red pepper
1/4 teaspoon salt
2 tablespoons fresh cilantro
Garnish: sour cream and chopped fresh cilantro
In a large Dutch oven, cook bacon over medium heat until crisp. Add onion and garlic to bacon and drippings in pan; cook, stirring occasionally, for 5 to 6 minutes or until onion is tender.
Add beans, chicken broth, tomato paste, ground red pepper, and salt. Bring to a boil over medium-high heat; reduce heat, and simmer for 20 minutes.
Using a regular blender or stick blender, puree half of the soup mixture until smooth. Stir puree into the remaining soup. Stir in cilantro just before serving. Garnish with sour cream and additional cilantro, if desired.
Yield: 4 cups
