Friday, February 8, 2008
Humble Food: Black Bean Soup
It's been raining here for over a week now... It's soup weather... Need I say more? This soup is... OH MY Goodness. I kid you not. FULL of flavor, warmth, and goodness...
This is also my humble entry for the Legume Love Affair blog event, created and hosted by Susan of The Well-Seasoned Cook! Thank you, Susan, for inspiring us to prepare more recipes with luscious, nutritious legumes!
Smokey Black Bean Soup
1/4 lb. bacon OR vegetarian "bacon"
1 onion, chopped
1 carrot, thinly sliced
6 cloves garlic, minced
1/2 lb fresh or frozen green beans
3 cups beef broth and 1 cup vegetable broth OR 4 cups vegetable broth
2 tsp apple cider vinegar
2 (15 oz) cans black beans, drained
1 tsp crushed red pepper flakes
salt to taste
~ In a large soup pot over medium high heat, cook the bacon on each side until browned and crispy (For vegetarian "bacon," you'll need to add a bit of olive oil to the pan). Remove the bacon from the pan, chop into 1" pieces, and set aside.
~ Pour off and discard all but 2 T of bacon grease (or olive oil). In the remaining 2 T, still over medium high heat, saute the onions and carrot until the onions are golden. Add the garlic, and saute for 2 more minutes.
~ Stir in the green beans, broth, vinegar, black beans, red pepper flakes, and chopped bacon. Bring to a boil, then reduce the heat, cover, and simmer for a half hour or so, salting to taste...
For a simple, filling supper, I served the soup alongside some roasted eggplants and mushrooms, sprinkled with some parmesan shavings...