Sunday, March 8, 2009

Black Bean, Bacon, and Mushroom Soup

1/2 cup onion, chopped
6 slices of bacon, cut into 1/2 inch strips (if vegan, use meatless with 1 T Olive oil)
1 can diced tomatoes (Del Monte with garlic & onion)
1 can organic black beans
1 carton of Portobello Mushroom Soup
2 teaspoons cumin powder
1 teaspoon paprika
1 teaspoon Hickory Seasoning Salt
1 package of Shiritaki Noodles (http://www.shiratakinoodles.n
et/)
1 package Cheddar (Rice) Cheese
50 Minutes to Prepare and Cook


Ingredients


On low-medium heat in a frying pan fry bacon until crisp and drain 90% of the bacon fat. Add 1/2 chopped onions and cook until clear. Transfer the onions and bacon into a stock pot. Add black beans, diced tomatoes, and mushroom soup. Season with cumin, paprika, and hickory seasoning salt. Cook for 20-30 minutes on medium heat. Add shiritaki noodles and cook for 5 minutes. Serve with Cheddar (Rice) Cheese.


Directions


On low-medium heat in a frying pan fry bacon until crisp and drain 90% of the bacon fat. Add 1/2 chopped onions and cook until clear. Transfer the onions and bacon into a stock pot. Add black beans, diced tomatoes, and mushroom soup. Season with cumin, paprika, and hickory seasoning salt. Cook for 20-30 minutes on medium heat. Add shiritaki noodles and cook for 5 minutes. Serve with Cheddar (Rice) Cheese. 
Serves 8. 

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