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Black Bean Soup with Bacon & Sherry

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

While living in New York City, we ate a couple of memorable meals at the Union Square Cafe. While this recipe is my own, I did borrow one of Union Square’s serving ideas for their black bean soup. When the soup is brought to the table, a shot of sherry is offered. Stirred into the soup, the fortified wine lends a heady aroma and luxurious flavor. However, if you prefer to abstain, this soup is filled with layers of flavor.

Ingredients

  • 6 whole Strips Bacon
  • 1 cup Chopped Onion (about 1 Small Onion)
  • 2 cloves Garlic, Minced
  • 2 whole Stalks Celery, Chopped
  • 2 teaspoons Finely Chopped Red Jalapeno Pepper, Seeds And Membranes Removed, If Desired
  • ½ whole Green Bell Pepper, Seeded And Chopped
  • 1 teaspoon Ground Cumin
  • 3 cans (14.5 Oz. Each) Black Beans, Drained And Rinsed
  • 3 cans (14.5 Oz. Each) Low-sodium Chicken Broth
  • ¼ cups Sour Cream For Garnish
  • 4 sprigs Cilantro For Garnish
  • ¼ cups Dry Sherry (optional, But So Good)

Preparation

Place 6 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; discard the rest.

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, crumbled 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.

6 Comments

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rnfroehlich on 3.10.2011

This has become one of our favorite soups, thank you sooo much for sharing this recipe!!!

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Pam P on 12.2.2010

reminds me of the 70’s and The Magic Pan! they would bring you a little pitcher of sherry to go on their pea soup…sooooo good and this sounds amazing! I can’t wait to try it!

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mommiecooks on 12.2.2010

This sounds REALLY good. I love that combination of flavors!

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smokinchestnut on 12.2.2010

Sounds absolutely delicious and utterly unique. It’s going on my must-make-during-winter recipe list. ;)

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senoritabonita on 12.2.2010

This sounds so yummy!

One Review

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rnfroehlich on 4.11.2011

This soup is delicious, hearty and so flavorful! Thanks!

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