Black Bean Soup
Happy Sunday!
Let’s talk black bean soup…
There’s all sorts of good stuff in this one – corn, onion, red bell pepper, garlic, cilantro, black beans, and bacon (!). All of it simmers in some tomato puree and chicken stock until it reduces just a touch and the flavors meld together, which only takes about twenty minutes. All it requires is one pot, a few quick chop, chop, chops, and a few stirs here and there and the next thing you know you’ve got a big o’ pot of black bean soup goodness that’s perfect for a light supper, or a take-to-work or school or the movie theater lunch.
Am I the only one that takes a thermos of soup to the movie theater?
Just kidding. I haven’t been to the movies in years.
The soup is pretty wonderful all on it’s own, but I have to tell you about the garnish.
I love a good soup garnish.
Have you ever heard of piquante peppers? They’re these cute little sweet and spicy pickled peppers – look for them near the jarred olives – that can be used for all sorts of things. I had originally bought them for an antipasto platter that I never ended up making, so when I was dreaming up a garnish for this soup I thought, “oooooh, I bet they’d be good with black bean soup!”
While the soup is simmering just chop up a few of them, add some corn, and crispy bacon. Once you’re ready to serve add a dollop of sour cream to the soup and pile on the peppers, corn, and bacon. Sprinkle a little cilantro and it’s done.
I like to stir the garnish into the soup that way I get a little creaminess from the sour cream and little bites of those pickled peppers- they add the perfect amount of brightness.
Black bean soup with a piquante pepper garnish – it’s a keeper!
- For the Soup
- 3 slices of bacon, sliced into bite-sized pieces
- 1 red onion, diced
- 4 garlic cloves minced
- 1 red bell pepper, diced
- 1 cup corn kernels
- 1 & ½ teaspoons cumin
- 2 cups tomato puree
- 4 cups chicken stock
- 2 cans Black Beans, drained and rinsed
- 1½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon chopped cilantro
- For the Garnish
- ¼ cup chopped piquante peppers
- ¼ cup corn kernels
- ¼ cup sour cream
- 1 tablespoon chopped cilantro
- In a stock pot, cook the bacon over medium high heat until the fat is rendered and the bacon is crispy. Remove the bacon with a slotted spoon and lower the heat to medium.
- Add the chopped onion to the bacon fat and cook it until it starts to soften, about 2-3 minutes. Add in the garlic, red bell pepper, and corn and stir it all together. Add in the ground cumin and stir some more until everything is coated in the cumin. Add the tomato puree, chicken stock, and black beans. Raise the heat and bring the pot to a boil. Once it’s boiling, lower the heat until the soup is just simmering. Add the salt and pepper and let the soup simmer for at least 20 minutes, stirring occasionally.
- To garnish, first fill each bowl with the soup. Divide the garnish components evenly across each bowl starting first with a dollop of sour cream and then add the corn, crispy bacon, and chopped piquante peppers on top of the sour cream. Sprinkle the cilantro over the top and serve.
The post Black Bean Soup appeared first on Girl Gone Gourmet.
Source: http://www.girlgonegourmet.com/2015/09/black-bean-soup.html
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