Easy Black Bean Soup
- Ready In:
- 2hrs 30mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 4 slices lean bacon
- 2 green bell peppers, diced
- 2 cups diced onions
- 2 stalks celery, diced
- 4 garlic cloves, minced
- 2 (14 1/2 ounce) cans chicken broth
- 4 (15 ounce) cans black beans, undrained
- 2 tablespoons lemon juice
- 2 teaspoons dried oregano leaves
- 1 teaspoon dried thyme leaves
- 1⁄2 teaspoon crushed red pepper flakes
- 1 fresh jalapeno, seeded and finely chopped
- 1⁄4 teaspoon white pepper
- 4 tablespoons chili powder
- 1 lb pickled pork, diced into 1/2 inch cubes
- sour cream (optional)
- grated sharp cheddar cheese (optional)
directions
- In large dutch oven saute bacon until crisp, then remove and set bacon aside.
- In bacon grease saute onions, bell pepper, garlic and celery over medium heat until soft, about 30 minutes.
- Add all remaining ingredients, lower fire and simmer covered for about 2 hours.
- Serve with a dollop of sour cream and sprinkle top with grated cheese, if desired.
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RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.