You see Black Bean soup all over the internet lately. Or maybe I just have a heightened awareness of it because it's been on my mind. After reading so many of these recipes I still think mine packs a walloping flavor punch! The one above I watered down a little with broth to bring the calories down but go ahead and make it as written below for a thicker, richer soup. Something about the sherry makes this recipe unique.BLACK BEAN SOUP
1/4 pound bacon (I used turkey bacon)
1 cup black beans
1/3 cup sherry
2 medium onions, chopped
2 carrots, chopped
4 cups beef or chicken broth
1/2 teaspoon each marjoram, thyme and paprika
pinch of cayenne
1 teaspoon worcestershire sauce
1 bay leaf
s and p to taste
In a soup pot, saute bacon until crisp. Drain out most of the oil, leaving a little behind to saute the onions and carrots in. Cook the onions and carrots until soft. Add broth and spices and worcestershire sauce. Cook for about 45 minutes. Puree soup and add sherry.
I am going to make black bean soup today. My recipe uses smoked turkey breast. I'll let you know how it turns out. AND...I love the meme. You guys are the exact age difference as my husband and I.
ReplyDeleteLove a good black bean soup!
ReplyDeleteI was out with my cooking group yesterday & one of the girls was talking about your blog especially how much she loves your pizza crust. Thought you'd like to hear that
I've never made black bean soup with bacon in it, I'll have to try that next time!
ReplyDeleteaw, thanks for sharing so much about you and the hubs! and thanks for the black bean soup recipe--it's a personal favorite and ALWAYS on my mind. :)
ReplyDeleteThanks for visiting my blog today, Lori! This soup looks divine. I'll have to give it a try!
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