3 cans black beans, mostly drained
32 ounces vegetable broth
1 small red onion, chopped fine
1 carrot, diced fine
3 strips turkey bacon, cut into small pieces
2-3 tbsps olive oil
1/2 tsp cumin
½ tsp turmeric
1 tsp chili powder
2-3 cloves garlic, chopped fine
Salt
Sour cream to top
Sweat the onion, bacon, and carrot in the olive oil until the veggies are fairly soft. Add the spices and garlic. Dump in the black beans, and add about half of the vegetable broth.
Let all of this simmer/low boil for about two hours, stirring occasionally and adding the broth as needed. Less broth makes the beans a delicious side dish or filler for a warm tortilla, more makes it a wonderful soup- top with sour cream or a little bit of shredded cheddar.
This recipe is a mostly original, and I impressed even myself. Black beans have a wonderful flavor all their own, but this soup was wonderfully savory and rich and flavorful. I’ll definitely file it away for another cold evening!
32 ounces vegetable broth
1 small red onion, chopped fine
1 carrot, diced fine
3 strips turkey bacon, cut into small pieces
2-3 tbsps olive oil
1/2 tsp cumin
½ tsp turmeric
1 tsp chili powder
2-3 cloves garlic, chopped fine
Salt
Sour cream to top
Sweat the onion, bacon, and carrot in the olive oil until the veggies are fairly soft. Add the spices and garlic. Dump in the black beans, and add about half of the vegetable broth.
Let all of this simmer/low boil for about two hours, stirring occasionally and adding the broth as needed. Less broth makes the beans a delicious side dish or filler for a warm tortilla, more makes it a wonderful soup- top with sour cream or a little bit of shredded cheddar.
This recipe is a mostly original, and I impressed even myself. Black beans have a wonderful flavor all their own, but this soup was wonderfully savory and rich and flavorful. I’ll definitely file it away for another cold evening!
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