We finally got our first real snow of the season. So much for not having to use the snow blower this year! 
It was also the first day back to school for Dane. He was pretty bummed they didn’t call off school. I spent my morning trying to get our house back in some order after the holidays. Cleaning and putting decorations away then I decided I wanted something yummy, warm, comforting and filling for lunch.
I decided I would make black bean soup. I have a recipe that is from the restaurant Bahama Breeze. I have made it a few times and haven’t made it about a year or more. It makes for a perfect meal on a cold and snowy day. It is easy to make and makes enough for an army.
- 4 cans (15 oz. each) Black Beans
- 3 slices, rough chopped Bacon, Sliced
- 1 tbsp. Olive Oil
- 1 bottle (12 oz.) Beer
- cup Water
- 1 tbsp. Sherry, Dry
- cup Onions, diced
- cup Green peppers, diced
- 2 tbsp. Garlic
- tsp. Ground Cumin
- 2 tsp. Tabasco sauce
- To Taste Adobo seasoning, salt and pepper
- Heat oil in a pot on medium heat.
- Add the chopped bacon and sauté for 1 minute.
- Add the peppers, onions and garlic. Sauté for approximately 2 minutes.
- Add the beer and Tabasco sauce, and bring to a boil.
- Add 3 cans of beans with their juice and bring back to a boil.
- Using a hand held kitchen blender, puree the soup until smooth.
- Add the remaining 1 can of beans and bring back to a boil.
- Add the Sherry wine, and season to taste with Adobo seasoning or salt and pepper.
- Serve hot with sour cream or steamed rice
I make mine as the recipe states but I don’t add the water. With the juice from the beans the soup is perfect. I would add water if it were too thick but I have never had to. I serve mine with Low Fat Sour Cream and a little shredded cheese.
If you are a Weight Watchers member the Points Plus Value for one cup of this soup is 5. The sour cream and cheese are extra. It makes a very filling lunch and a tasty one too.
