Fall at the Kansas City Zoo
oh, how my mind wanders.

Soup: like barbeque in a sourdough bowl

berry branches on the table

I feel kind of strange posting this recipe from Ann Lund.  She doesn't have it anywhere on her website -- although she does post others that you can print, like Carmelized Onion and Raspberry Brie.  I am so trying that.

Ann is a Kansas City area cooking instructor and author of the "Dining in Style" cookbooks.  One of the girls in my bookclub recently took her class and we were all treated to a complete Ann Lund spread for dinner when it was her turn to host.  Heavens to Betsy, it was delicious. 
The star on that cold, drizzly Monday night was Ann Lund's Smoked Bacon and Black Bean Soup.  I'm telling you, we smelled it from outside and floated into her house on its rich flavory aroma alone.  
Smoked Bacon and Black Bean Soup
10 slices of lean bacon, meaty smoked bacon, cut into small pieces
2 medium onions, finely chopped
6 garlic cloves, pressed (I used 4 tsp of jarred minced garlic because )
2 (14 1/2 oz) can chicken broth
2 (15 oz)  cans of diced tomatoes (puree them in your blender)
2 Tbl ketchup
1 Tbl. Worcestershire sauce
1 1/2 Tbl. chili powder
4 (15 oz) cans black beans, drained but not rinsed
Kosher salt and freshly ground black pepper
1 lime, juiced
Garnish: cilantro, scallions, sour cream, grated cheddar cheese
1) Put the bacon into a large heavy pot and place it over medium heat. 
2) Cook it until it starts to give up the fat, about 4 min. 
3) Stir in the onions and the cook, stirring, until they start to turn transluscent, about 4 minutes. 
4) Stir in the garlic and cook until your can smell it, about one minute. 
5) Add the broth, pureed tomatoes, ketchup, Worc. Sauce, and chili powder. 
6) Stir in the beans, and lime juice, bring the mixture to a boil. 
7) Adjust the heat so the soup is bubbling gently and cook 10 minutes. 
8) Season with salt and pepper
9) Finish the soup with the garnish ingredients as desired.   
(cool 2 hrs before refrigerating) 
I think this would be awesome in a sourdough bread bowl with cheese and sour cream and chives.  Beware, this soup is stewy and rich.  It is like barbeque in a pot and is totally a man-soup.  You could smear this behind your ears and draw them in with the bacony goodness.  Enjoy.  ;)
And I have no pictures of the soup because I was too busy eating.   So here's another look at the berries on my table.  The morning sun is pretty these days, too.


Sarah Jackson

mmm. that sounds delicious!! Now I'm craving soup.


Well I know what I'm making this weekend. Have a good one, my friend!


ooooo. That sounds super yummy! I'll have to try it.


Oh thank goodness for blogs! I am making this number for dinner tonight, baby!

Just for good measure I'll smear a little behind my ears before hub's gets home and see if he notices :)


Ooo! This sounds divine!



I am trying this tomorrow.


Do you drain off any of the bacon grease or just leave it all in there? Sounds delicious though- I have a total soft spot for bacon!

Tara Reynolds

Hhmmm. I luv black bean soup so I may just have to give this a whirl. Last night I went to a soup swap party. We had a taste test (with prizes) and each left with four one-quart containers of a new kind of soup. Sadly, my "Goin' Rogue Butternut Apple Soup with Parmesan Garlic Croutons" did not win, but I still thought it kicked some soupy behind, anyway.


Nice picture! It looks like one of the photos you'd find in home decor magazines. :)


That does sound yummy! Thanks for sharing.


Yum, can't wait to try... and that brie recipe? I'm totally hunting for that! I also really like the pic for this post, very warming.


I love that vase with the berries....beautiful!!!

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