Black Bean Soup

serves 10-15
 

Ingredients:
½ lb cooked, crumbled bacon
10 fat carrots
2 – 3 medium yellow or white onions, minced
6 cloves of garlic, peeled
¼ tsp. cayenne pepper
¼ cup ground cumin
¼ cup dried oregano
6 - 15.5 oz. cans black beans, drained and rinsed
5 quarts chicken stock
½ cup sherry
salt and pepper to taste
sour cream
chopped green onion for garnish

Directions:
Fry bacon in large stock pot.  When crispy, remove and drain on paper toweling.  Scrub and trim carrots, and mince them in food processor.  Sauté minced carrots in bacon fat over medium heat.  Peel and mince onions and garlic.  Add to the carrot mix and sauté vegetables for 15 minutes over medium heat.

Add cayenne, cumin, and oregano.  Sauté for 5 minutes, stirring often.  Add beans and broth, and simmer uncovered for several hours until soup thickens.  Stir occasionally, and add stock if necessary

Stir in sherry and crumbled bacon.  Simmer for 5 minutes, and season with salt and pepper. (optional).  Ladle into bowls, and garnish with sour cream and green onion.

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