Singles Servings – Boonville Black Bean Soup
This soup is great for days you feel like comfort food without the comfort fat. It is dairy free (if you leave off the sour cream) and makes excellent leftovers. The Boonville spice adds a little something extra, and you can easily make this in under an hour.
4 Cans black beans (3 strained, 1 with liquid)
1 can chopped tomatoes (with liquid)
1 large box chicken broth (or 2 cans)
3 slices of Applewood smoked bacon
Mirapoix (1 onion, 1 carrot and 1 stalk celery-all diced)
1 chopped red pepper
Spices: Cumin, basil, oregano, salt and pepper to taste
Special spice: Boonville piment d’ville (Boonville Basque spice) or Adobo (traditional)
Lowfat sour cream or plain yogurt
Shredded cheddar or crumbled Cojita cheese
Cilantro or Basil
Hot sauce (Louisiana or Tabasco)
Chop bacon into tiny pieces and Sauté in large soup pan. Once the bacon starts to brown, and garlic, mirapoix and a little olive oil. Add red pepper. Sauté until all slightly translucent. Add spices. Add beans, tomatoes, and broth. Drop in two chicken breasts, submerge, and bring to a boil. Cover and simmer for 25-45 minutes. Turn off heat and remove chicken breasts and set aside until cool enough to touch. Ladle half of the soup into a blender and puree being careful to keep removing lid in-between blends or you will have a very messy black bean explosion in your kitchen. Pull the chicken breasts apart into shreds, placing the shreds into the remaining soup on the stove. Add the puree back into the soup and return to a simmer. When ready to serve, ladle into bowls, sprinkle with cheese, drizzle or dollop with sour cream or yogurt, add some Cilantro or Basil and hotsauce if it’s your thing. Sprinkle a little special spice on top and serve!