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Categories:
bacon bacon onion stalks celery carrots serrano peppers garlic black beans chicken broth cayenne salt green onion
Viewed: 29 - Published at: 3 years agoIngredients
- 6 -8 slices bacon, cooked and crumbled
- 3 tablespoons bacon drippings
- 1 large onion, chopped
- 2 stalks celery, thinly sliced
- 2 carrots, finely chopped
- 1 -2 serrano peppers (optional) or 1 -2 jalapeno pepper, minced (optional)
- 2 garlic cloves, minced
- 2 (15 ounce) cans black beans, rinsed, drained
- 2 cups chicken broth
- 1/2 teaspoon cayenne
- salt and pepper, to taste
- 1/4 cup green onion, finely sliced
Method
- Saute onions, celery, carrots, peppers and garlic in bacon drippings in saucepan over medium heat. Cook until crisp-tender.
- Stir in beans, broth and cayenne. Simmer 15 min., stirring occasionally.
- Pour soup into food processor or blender container; cover. Process until pureed. (I use an immersion blender, so I puree right in the saucepan.) Return soup to saucepan.
- Stir in bacon; cook until heated through, stirring occasionally.
- Garnish with green onions if desired.
