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.