It’s not quite a magic start as opposed to a particular one. This soup begins in the most delicious way – with bacon, as in my previous lentil soup whose flavor just kept getting better as the days passed.
Vegetarian versions may be made without the savory offender, of course, but it wouldn’t have the smoky salty taste I was looking for in this particular soup. Either way the texture of this is light and fresh, with a hearty and meaty kick. Recipe below.
Black Bean, Mushroom and Carrot Soup
1 cup black beans, soaked in water overnight
1 head onion, chopped
1/4 cup chopped bacon pieces
6 cups low-sodium vegetable broth
2 medium carrots, diced
10 white button mushrooms, sliced
sprigs of thyme as garnish
Brown bacon pieces in a pot and saute onion in grease. Saute beans so that they will take in the flavor. Add broth and allow to boil until beans are tender, about 40 minutes.Simmer with carrots until cooked, about 20 minutes. Add button mushrooms and cook for another ten minutes. Serve hot with thyme as garnish. Serves four.