Black Bean Soup with Bacon & Sherry
User Reviews
5
2 reviews
Excellent
Black Bean Soup with Bacon & Sherry
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Black bean soup with bacon and a splash of Sherry is truly a magical combination. Serve this as an appetizer or light main course.
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Ingredients
- 6 trips Bacon
- 1 yellow onion chopped, small
- 2 garlic minced, cloves
- 2 celery chopped, stalks
- 2 teaspoons red jalapeño pepper seeded & membranes removed, if desired, finely chopped
- ½ green bell pepper chopped
- 1 teaspoon cumin ground
- 3 cans (14 ounces each) black beans drained & rinsed
- 5 cups chicken broth low-sodium
- 8 teaspoons dry sherry
- sour cream for garnish (optional, minced cilantro
- cilantro for garnish (optional, minced cilantro
Instructions
- Place strips of bacon in a large nonstick skillet and set over medium heat. Cook until the bacon is crisp. Set aside to drain on a piece of paper towel. Reserve 2 tablespoons of the bacon fat.
- Pour the reserved bacon fat into a large saucepan set over medium heat. Add onion and garlic. Cook, stirring occasionally, until the onion is beginning to soften, about 3 minutes. Add celery, red jalapeno pepper, and green pepper. Cook, stirring occasionally, until the vegetables are softening, 3 to 5 minutes.
- Add ground cumin and black beans, and stir to combine with vegetables. Stir in chicken broth, increase the heat to medium-high, and bring the mixture to a boil. Lower heat to medium-low, partially cover the saucepan, and simmer for 30 minutes.
- Remove the soup from the heat and let cool for 10 to 15 minutes. Using an immersion blender (or a blender or food processor - you will have to do this in batches), puree the soup until almost smooth. Be sure to leave some small pieces of black beans for texture.
- Ladle the soup into bowls and garnish with sour cream, bacon, and cilantro. If desired, pour a small shot (1 to 2 teaspoons) of dry sherry into each bowl and allow each person to stir it into the soup.
Notes
- Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition Information
Show Details
Serving
0.25of the recipe
Calories
212kcal
(11%)
Carbohydrates
8g
(3%)
Protein
11g
(22%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Cholesterol
22mg
(7%)
Sodium
312mg
(13%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Serving | 0.25of the recipe | |
| Calories | 212kcal | 11% |
| Carbohydrates | 8g | 3% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 22mg | 7% |
| Sodium | 312mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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