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Ingredients
- 2 Tbsp. extra virgin olive oil
- 2 x strips bacon, diced
- 1/8 lb ham, cut into 2" pcs
- 1 med onion, minced
- 2 x cloves garlic, chopped and pressed
- 2 stalk celery, minced
- 1Â 1/2 c. dry black beans
- 2Â 1/2 tsp dry grnd red chile
- 4 c. water
- 1 Tbsp. beef base
- 1 tsp minced cilantro
- 1/4 c. sherry
- Â Â salt and pepper, to taste
- Â Â Lowfat sour cream
- Â Â Guacamole
- Â Â Minced Green onions
Directions
- Heat oil in large pan. Add in bacon, ham, onions, garlic, and celery. Brown slowly till soft. Clean beans and drain. Add in to vegetable mix with dry chile, water and beef base. Bring to a bon, reduce heat and cover.
- Simmer 2 1/2 to 3 hrs. Add in extra water if needed. Skim fat from top of soup. In a blender, puree mix till smooth. Chill till the next day. Remove from refrigerator when ready to serve. Add in sherry, cilantro, salt and pepper to taste. Serve hot. Garnish with dollops of lowfat sour cream and guacamole and sprinkle with minced green onions.
- Yields 8 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1785g | |
| Calories 1969 | |
| Calories from Fat 725 | 37% |
| Total Fat 82.85g | 104% |
| Saturated Fat 17.69g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 1331mg | 55% |
| Potassium 5766mg | 165% |
| Total Carbs 217.49g | 58% |
| Dietary Fiber 57.6g | 192% |
| Sugars 17.63g | 12% |
| Protein 84.8g | 136% |
