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Add a photoServings: 6
Ingredients
- 1 slc Bacon
- 1/2 c. Onion, minced
- 1 c. Celery
- 2 1/2 c. Black beans, cooked, liquid removed
- 2 1/2 c. Water
- 1/2 tsp Cumin
- 1/2 tsp Salt
- 1/2 tsp Grnd pepper, freshly
Directions
- Fry bacon over medium heat in small heavy in small heavy frying pan; crumble bacon and set aside. Heat bacon drippings over medium heat; saute/fry onion and celery till tender, stirring occasionally. Puree beans in blender or possibly food processor fitted with steel blade stir into vegetables. Fold in crumbled bacon and remaining ingredients, stirring occasionally till soup is warm. Soup will thicken as it stands and can be thinned with additional water. Serve warm.
- Omit salt. and Katharine Middleton.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 6 servings | |
| Calories 306 | |
| Calories from Fat 30 | 10% |
| Total Fat 3.41g | 4% |
| Saturated Fat 1.04g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 255mg | 11% |
| Potassium 1271mg | 36% |
| Total Carbs 52.2g | 14% |
| Dietary Fiber 12.8g | 43% |
| Sugars 2.5g | 2% |
| Protein 18.31g | 29% |
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