Kurt-Black Bean Soup

Recipe By Garth Lamson
Category Atkins; Soup
Main Ingredient Black Beans
Cuisine Style Fusion
Yield 8 Serving
Preparation Time 20 minutes
Cooking Time Until beans are tender
Equipments Cutting Board; measuring cups; measuring spoons; Stock Pot; wooden spoon

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
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!
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.

The pancetta adds a needed salt to the beans. I love this soup. Want more to it, add celery. It does change the flavor though. This is a dedication recipe for my mate Kurt Black. Enjoy buddy.

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2003, Lamson Adventures Lo-carb Recipes.

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