Black Bean Soup
2 bowls or 4 cups
fast, easy, yummy and warm : )
1 rash bacon, cut in 1/8” slices
1/3 cup finely chopped onion
1/3 cup finely chopped carrots
1/3 cup finely sliced celery
1/3 pabalono chili or one jalapeno chili cut in ¼” dice, seeded and devained
(you can freeze the rest of the pepper in a small ziplock bag)
2 cloves garlic minced
8 oz diced tomato or tomato sauce
1 can black beans with the liquid
1 Tablespoon sherry or sherry vinegar
heat a saucepan on high, spray with cook spray, add the bacon, lower the heat and sauté till cooked, add the vegetables and cook stirring occasionally until soft, add the tomato product and the beans, cook on medium heat for 30 mins, add a little water if too much liquid evaporate, after that the soup can be held for an hour on a super low flame. stir in the sherry or sherry vinegar just before serving. garnish with 4 teaspoon of finely chopped onion or scallion, 1 teaspoon of finely chopped tomato, 1 /2 teaspoon of finely chopped parsley. egg white and yolk finely minced is a very nice option.
a salad, a loaf of crusty bread added to this soup will make a nice warm meal for two.
enjoy. peter loved this soup!