This recipe turned out so well that I thought I’d share it with everyone. No photo this time around but I mean, hey, it’s black bean soup. What’s to see?
| Black Bean and Bacon Soup |
Recipe type: Entree
Author:
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 8
A tasty and protein-packed soup. Great for frosty weather!
Ingredients
- 1/2 red onion, chopped
- 1/2 red bell pepper, diced
- 2 slices bacon, cut into chunks
- 2 cans black beans (or equivalent amount of dry beans), drained
- 2 cups fresh spinach, chopped
- 3 cups non-beef broth (chicken, turkey, vegetable)
- 3 cups water
- 4 tbsp olive oil
- 3 tsp chili powder
- 1 tbsp cumin
- 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp Worchestershire sauce
- Dash of Tobasco sauce
Instructions
- Add olive oil to non-stick pan.
- Add bacon to hot pan and fry until 1/2 done.
- Add onions and peppers, stir until the onions are caramelized and bacon is done.
- Drink some water.*
- Drain onions, bacon, and peppers on a paper towel.
- Add spinach to hot pan and stir until just wilted.
- Add black beans, cumin, and chili powder to pan, cook until thickened.
- Drink some water.*
- Transfer onions, bacon, peppers, and bean/spinach mix to saucepan, along with broth.
- Add in salt, pepper, Worchestershire sauce, and Tobasco sauce.
- Bring ingredients to a boil, stirring occasionally.
- Drink some water.*
- Reduce heat to low and simmer for 20-30 minutes.
- Enjoy!
Notes
*We humans don’t drink enough water. Enjoy a few cups while you’re preparing this recipe.