I'm so excited because I woke up and the temperature was 49 degrees! Of course, it's increased since then, but that brisk fall air that I love so much certainly hasn't disappeared yet, even after noon, so I am one happy girl who is saying that it is really starting to feel like fall--even here in Texas:-)
While I can pretty much eat soup any time of year (yes, even in the summer), another reason I love fall is because it truly is the start of "soup season"! So today, we're having one of our absolute fave (and healthy/SBD-friendly) soup recipes: Glenna D's Black Bean Soup!
My friend, Glenna (hence the recipe name:-) shared this recipe on her blog last year, and we've made it numerous times since then! Interested? Here's the recipe:
Glenna's Black Bean Soup
5 slices turkey bacon
1 onion, chopped
3 cloves garlic, minced
4 cans black beans, drained
2 cans chicken broth
1 tsp chili powder
1 tsp ground cumin
salt or (I use) garlic salt, to taste
pepper, (if desired)
Brown turkey bacon (add olive oil)
Add onions and garlic until softened
Add drained beans, chicken broth and seasonings
Bring to a boil then simmer for 30 minutes
Take half (or more) of soup and place in blender (with towel instead of lid so won't explode from the heat!) and puree
What makes this soup so yummy is what you top it with: light sour cream, some shredded cheese, and JARRED JALAPENOS!! (These are an absolute MUST! They're kind of pickled tasted, so they add just enough of a kick, but won't burn your tongue.)
I also made grilled chicken (just on the george foreman, seasoned with some poultry seasoning and a special seasoning blend our friends the Gerdanc's gave us from a store in Illinois.) It really compliments the soup.
Hope you enjoy it as much as we do!