Braden Family Cookbook
BLACK BEAN SOUP Not sure on this one
requires a food processor - or you can fake it!)
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
Makes about 10-15 bowls.