Black Bean Soup - revised
I've made this soup from Lynns Kitchen Adventures a few times, but always felt there was something missing for our taste. Don't get me wrong, it was yummy, but missing that extra wow factor.
So last night, I switched from Chicken Broth to Beef Broth, added all the bacon that was left in the fridge and tripled the spice level. Whooppee!! That did it!
1/2 lb bacon, cut into small pieces
1/2 cup finely chopped onions
3 cloves of garlic, minced
4 cans of black beans, rinsed and drained
32 oz carton of beef broth
1/2 tbs cumin
1/2 tbs chili powder
dash of A1 Bold & Spicy sauce
Cook bacon til just crispy. Toss in the onions & garlic and saute til soft. Add all the beans, broth, and the cumin and chili powder. Add the dash/glop of A1 (this is optional but I think it's what really gave it the kick!) and bring to boil. Reduce heat, allow to simmer about 20 minutes. Take an immersion blender, or masher OR just remove half of the beans to a food processor/blender/bullet and puree. This will give the soup some 'depth' or thickness :) Add back to the remainder of soup (hey, be careful, the stuff HAS been simmering for over 30 minutes by now so it's HOT).
Serve it up with some sour cream, cheese, more diced onions and tomatoes (and guac if you are Princess).
NOTES: Ok, for those of you who would like to know: 1/2 tbs is the equivalent of 1 1/2 tsp. I just accidently used that measure for the cumin and stuck with it and it WORKED. The A1 is almost always in my house, but if you would prefer not to use, don't ... if you want heat, add some hot sauce, just a dash as it will get strong!
Also, doesn't make THAT much, as much as you would think anyways. Enough for dinner and lunch the following day for 3 people (Sonny Boy said no thanks).
This post is linked up to Tasty Tuesday over at Balancing Beauty and Bedlam ... check it out, lots of other good stuff to read!
A little side note after reading what today's Tasty Kitchen was about and realized that the immersion blender stick I have is approaching 20 years!! Hubby had purchased it back when Princess was born to help mix the formula and to make baby food muck with :) Yes, I see the shiny stainless steel ones and think, wow, I'd love to have one of those, instead of my faded white (why does the white always turn a funky color??) stick that still works TERRIFIC ... but I hold out ...
So last night, I switched from Chicken Broth to Beef Broth, added all the bacon that was left in the fridge and tripled the spice level. Whooppee!! That did it!
1/2 lb bacon, cut into small pieces
1/2 cup finely chopped onions
3 cloves of garlic, minced
4 cans of black beans, rinsed and drained
32 oz carton of beef broth
1/2 tbs cumin
1/2 tbs chili powder
dash of A1 Bold & Spicy sauce
Cook bacon til just crispy. Toss in the onions & garlic and saute til soft. Add all the beans, broth, and the cumin and chili powder. Add the dash/glop of A1 (this is optional but I think it's what really gave it the kick!) and bring to boil. Reduce heat, allow to simmer about 20 minutes. Take an immersion blender, or masher OR just remove half of the beans to a food processor/blender/bullet and puree. This will give the soup some 'depth' or thickness :) Add back to the remainder of soup (hey, be careful, the stuff HAS been simmering for over 30 minutes by now so it's HOT).
Serve it up with some sour cream, cheese, more diced onions and tomatoes (and guac if you are Princess).
NOTES: Ok, for those of you who would like to know: 1/2 tbs is the equivalent of 1 1/2 tsp. I just accidently used that measure for the cumin and stuck with it and it WORKED. The A1 is almost always in my house, but if you would prefer not to use, don't ... if you want heat, add some hot sauce, just a dash as it will get strong!
Also, doesn't make THAT much, as much as you would think anyways. Enough for dinner and lunch the following day for 3 people (Sonny Boy said no thanks).
This post is linked up to Tasty Tuesday over at Balancing Beauty and Bedlam ... check it out, lots of other good stuff to read!
A little side note after reading what today's Tasty Kitchen was about and realized that the immersion blender stick I have is approaching 20 years!! Hubby had purchased it back when Princess was born to help mix the formula and to make baby food muck with :) Yes, I see the shiny stainless steel ones and think, wow, I'd love to have one of those, instead of my faded white (why does the white always turn a funky color??) stick that still works TERRIFIC ... but I hold out ...
Comments
Post a Comment