The email sent will contain a link to this article, the article title, and an article excerpt (if available). For security reasons, your IP address will also be included in the sent email.
It's hard not to enjoy black bean soup. It's rich and dark, a perfect cold-weather recipe, and virtuous too--both calorically and financially. Black bean soup is a simple classic, and should therefore not be tweaked, added to, or substantially changed.
Or, instead, we could do all of those things! We could seek to improve black bean soup--nay, perfect it.
"Perfect it?!?!" you gasp. "But how?"
"With bacon," I say. "With bacon."
Yes, dear friends, dear readers: We can make our black bean soup with bacon. Then, we can play off the rich bacon with smoky chipotle and sweet garlic and let the soup slowly cook down into a thick, hearty stew. We can load up the toppings: sour cream to offset the smoke and heat; fried egg for protein; avocado for healthy fats and texture. Finally we can serve the whole mess with the afterthought of some greenery: a little chopped scallion to make it look as though we went to trouble (we didn't, of course; the whole thing was quite easy).
Et voilà--a delicious, dark, filling meal, served in a single bowl. (Recipe after the jump!)
Return to Article