Makes about 2 quarts
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.
A recipe from http://kitchenmouse.rozentali.com/2009/12/black-bean-bacon-soup/
Posted by Cori Rozentāle on .