Ingredients
- 1 lb. dried black beans (2 1/2 cups)
5 cups low-sodium chicken broth
1 onion, diced
3 ribs celery, diced
1 Tbsp. minced garlic
1 serrano chile, seeded and diced (I used about 8 jalapenos)
1 Tbsp paprika
2 tsp. ground cumin
2 tsp. dried oregano
1 tsp. ground coriander
2 strips bacon (Place the bacon strips on top of the bean mixture. The flavor of the bacon will season the soup.)
1-2 Tbsp red wine vinegar (Add vinegar to the soup after the beans are cooked-otherwise they won't cook properly)
salt and pepper to taste
Description
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