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I made this Tuesday night, on the fly with whatever we had. i didn't measure out most of the ingredients (hey, it was on the fly) and just cooked on instinct. the soup was incredible (IMHO) and if you try it, please let me know how you liked it, and what the real recipe in text form is.
ingredient:
- 6 slices of bacon - 1 large carrot - 1 clove of garlic - 1 tomato - 2 cups of chicken broth - 1/2 cup of water - 2 pinches of cumin - 6 dashes of sweet paprika - 1 can of black beans - i'd guess about 1/2 cup or more of spinich
1. start frying the bacon in a pan, or electric skillet. you want to cook until crisp.
2. add the chicken broth and water, cumin, and paprika to a sauce pan and heat a notch or two below medium heat (damn electric stove!)
3. cut/cube the carrot into fairly small pieces (you don't want them to take forever to cook do you?)
4. smash the garlic and dice.
5. once the broth starts to bubble, add the carrot and garlic.
6. wash the spinich, trim the stems, and sliver the spinich into spoon sized portions.
7. when bacon is fully cooked, remove and cut into spoon sized pieces. tast the carrots and if they're not heavily firm, add the bacon to the pot. add the bacon grease too for flavor.
8. roughly 5 minutes after the bacon is added, empty the entire container of beans into the soup (yes, the liquid too).
9. roughly 3-4 minutes after the addition of the beans, add the slivered spinich.
10. during some free time after step 6, you should have cored and deseeded, and cubed the tomato. if not, get cracking now and haul ass. assuming you read the whole recipe before starting you knew this trick question and are already prepared. if so, pat yourself on the back, and then add the tomato cubes to the soup.
11. once the tomatoes are in, the soup will be done in about 10 minutes.
this was f'n incredible, and i'd love to see any reviews of it (especially if they made it). and again, if you could help me put this in cookbook form, that would be great too.
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