Poblano-Bacon Bountiful Black Bean Soup

Ingredients

• 2 Cups Bob’s Red Mill Bountiful Black Bean Soup Mix
• 2 large Poblano chilies
• 6 cups chicken stock or store bought low sodium chicken broth
• 4 turkey bacon slices, finely chopped
• 1 large tomato, diced
• ½ onion, chopped
• 2 garlic cloves, finely minced
• 2 tablespoons of Bob’s Red Mill Bean Soup Seasoning Mix

Instructions

1. Roast Poblano chilies over a gas flame, turning frequently with tongs, until charred on all sides, about 5 minutes each. Place in a plastic bag; set aside to allow steaming for 10 minutes. Then, using your hands, rub and remove the pepper-charred skin under running water*. Cut chilies open, remove, stem, seeds and veins. Chop in small pieces and reserve.
2. Bring a large pot of water to a boil. Add beans and cook for 3 minutes. Turn off heat, cover and let beans soak for about 1 hour.
3. Drain the beans through a sieve and rinse out the pot. Return the beans to the pot, add chicken stock and bring to a boil. Reduce heat to low, cover and simmer for 1 hour.
4. In a large skillet over medium heat, cook bacon, stirring occasionally for 3-5 minutes. Reduce heat and add Poblano chiles, tomato, onion, garlic and seasoning mix. Cook for 3-5 minutes until onion is translucent and tomatoes have softened.
5. Scrape bacon mixture into the pot with beans. Cover and cook until beans have completely cooked, stirring occasionally, about 1 hour longer.
6. Divide the soup among six bowls and serve.

Notes

*Cooks Note: You may want to wear latex gloves or plastic bags on your hands as you work with the chilies to avoid inadvertently touching eyes later with pepper-coated fingers!