Braden Family Cookbook

Chuck Braden

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BLACK BEAN SOUP            Not sure on this one              

Recipe requires a food processor - or you can fake it!)

 ½ # diced bacon

10 carrots

6 cloves garlic

2 medium onions, peeled and quartered

1/4 tsp. cayenne

1/4 cup ground cumin

1/4 cup dried oregano

6 cans black beans, drained & rinsed

5 quarts chicken stock

½ cup sherry

salt/fresh ground pepper t taste

sour cream (no fat) & chopped green onions for garnish

Fry bacon in big pot until crisp.  Remove w/slotted spoon and drain on paper towels.  Mince carrots, onions & garlic into really small pieces.  Saute over medium heat until tender.  Add cayenne, cumin, and oregano & cook for five more minutes.  Add beans & chicken broth.  Simmer at least one hour until it starts to thicken.  Add more chicken broth as you wish. 

Add in reserved bacon and sherry.  Simmer five minutes.  Season w/ salt & fresh ground pepper.  Serve in bowls garnished w/ a spoonful of sour cream (nonfat) and some green onions.