Can a black bean soup be delicious and nutritious? Yes!
This is a tasty, hearty soup, full of fiber, iron, and protein. It’s easy to make vegetarian too! If using pork stock, I recommend pastured pork bone stock for the highest level of nutrients and lowest level of toxins. I get my bones from The Local Butcher Shop in Berkeley. The organic, pastured, sugar free bacon I like is from Prather Ranch’s partner Range Brothers. Here are their retail locations, and the photo below is what it looks like where I buy it at El Cerrito Natural Grocery:
And not to sound too crazy, but did you know studies show lard from pastured pigs is high in vitamin D, because they were out in the sunshine? The only thing that beats it is cod liver oil: http://www.westonaprice.
- 1.5 c dried black beans, soaked overnight
- 1 qt pork stock or vegetable stock (unsalted)
- 1 tsp salt
- 1 onion, chopped
- 1 jalapeño, diced
- 1 red bell pepper, chopped
- 2 stalks celery, chopped
- 1 pack bacon, cooked, cooled, and crumbled (pork, turkey, veggie bacon, whatever you like)
- 1 tsp cumin powder
- 1/2 tsp garlic powder
- 1/4 tsp ground black pepper
Simmer pre-soaked beans in pork stock with salt for three hours. Then add everything else except the bacon and spices. When the vegetables are tender, add the bacon and spices and heat throughout. Serve. Enjoy!