| Ingredients |
2 cups Black bean
3 cans Chicken broth
12 oz Chicken, shredded
1/2 cup pancetta, paper thin and shredded
1 medium Green pepper, cored and chopped
1 medium Onion, chopped
2 Bay Leaf, whole
1 clove Garlic, minced
1/4 tsp Nutmeg, grated
2 tsp Cumin
2 tsp Salt, kosher crushed
2 tsp Peppercorn, ground
1/2 cup Mushrooms, sliced
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| Preparation |
1. We do not wnat to over analyze this soup. To start, rinse the black beans off. Put in stock with enough water to cover. Bring to a fast boil. Let boil for 10 minutes and take off heat. Drain and put back into stock pot.
2. Add all the other ingredients. If you need to, add a few cups of water.
3. Simmer all day on a low heat. I find that a crock pot is the way to go with this recipe. Add salt and pepper again at the end to taste. Top with sour cream and some cheese. Serve hot!
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Per Serving: 141 Calories; 5 g Fat; 1 g Sat Fat; 43 mg Cholesterol; 1456 mg Sodium; 4 g Carb; 0.71 g Fiber; 20 g Protein. |
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