Black Bean & Bacon Soup

Makes about 2 quarts

• 3.5 ounces bacon ends or ham, diced
• 1 medium yellow onion, chopped
• 1 roasted red bell pepper or 1/2 poblano or other large, mild pepper, diced
• 3 cups of collard greens, chard or kale, stemmed and sliced
• 1 14 ounce can of black beans, drained and rinsed
• 1 carrot, finely grated
• 1/4 cup quick-cooking barley
• 1/4 cup white wine
• 4 cups chicken broth/stock
• 1 tbsp tomato paste
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp thyme
• 1/2 tsp garlic powder
• 1/2 tsp chile powder
• salt, pepper to taste

Saute bacon ends until the fat renders and the bits begin to brown. (If using ham, saute in some olive oil until lightly browned.) Add onions and saute until lightly browned. Add bell (or poblano or other) pepper along with carrot, cook for another minute. Stir in all of the spices, cook for 30 - 45 seconds, then add white wine and stir well for another minute.

Add barley, beans, greens and stock. Stir well. Bring to a boil then reduce to a simmer and cover. Cook for 10 - 12 minutes.

Serve with sour cream.