Black Bean Soup
A good basic Black Bean Soup flavored with cumin and vegetables. Turkey bacon gives it some smokiness.
Ingredients
- 4 strips of turkey bacon
- 1/2 Tablespoon olive oil
- 1 large carrot (chopped)
- 1/2 yellow onion (chopped)
- 1 clove garlic (minced)
- 3 cups chicken broth
- 1 can black beans (I used half of a very large can, drained and rinsed)
- 1/2 Tablespoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 Tablespoons red wine vinegar
- 1 teaspoon cornstarch
- crumbled feta cheese (optional)
Instructions
- Cook bacon in a large stockpot over medium heat. Remove bacon and crumble or cut into small pieces.
- In the same pot, heat olive oil and add carrots and onion. Cook until vegetables are soft. Add garlic and saute for about 1 minute, then add chicken broth, black beans, bacon, cumin, salt, and crushed red pepper flakes. Bring to a boil, then reduce heat, cover and let simmer for 20 minutes.
- Use an immersion blender to puree soup to desired consistency (or transfer soup to a food processor to do the same, then add soup back to the pot.)
- Combine red wine vinegar and cornstarch in a small bowl, then add this to the soup. Simmer 5 more minutes or until soup has reach preferred thickness.
- If desired, top with crumbled feta cheese (or light sour cream might also be good!)
