Wednesday, September 7, 2016

A Cup Of Tea, An Anticipated Cozy Mystery And A Soup Recipe

After a few days straight of rain here Saturday I broke out the soup pot. I have Pumpkin on the mind as one does this time of year and as my Uncle was in town visiting us I made him my Pumpkin Spice Coffee Cake, that left me with 14 ounces of Pumpkin to use, so I decided to make it into a rather tasty soup.

Karen's Pumpkin, Black Bean and Bacon Soup
To make your own you will need:
-14 ounce can of pumpkin (not pumpkin pie filling)
-4 cups of Chicken Stock
-1 14 ounce can of black beans (drained and rinsed)
-1 medium onion chopped
-4-6 pieces of bacon, rough chopped and rendered
-1 table spoon minced garlic
-1 1/2 tea spoon of Cajun Seasoning Mic ( I used King of the Cajun Louisiana Mix)
-Salt and Pepper to taste

Method: Heat a cast iron fry pan over medium heat and add your chopped bacon, render it slowly until crisp, remove the bacon from the pan and drain, reserve the drippings.
Add one medium chopped onion to the pan and 1 tablespoon of the drippings, saute until the onions are translucent. Add your garlic and continue cooking for one minute.
In a dutch oven or large soup pot place your pumpkin and chicken stock. Wisk them together and bring them up to a simmer, add your onions, bacon and the can of rinsed black beans. Add your seasoning, stir and bring up to a boil. Taste and adjust seasoning if you would like. If you find it too flavorful add some sour cream, if not add more seasoning.
Serve with cornbread, a cup of tea and a fall themed cozy mystery.
Click here to learn more about Kathi Daley and her Pumpkins In Paradise Mystery 
Enjoy!
Thank you for joining me for  a cup of tea and a cozy soup recipe today. I would love to hear from you so please leave me a comment here or email me at karenmowen@gmail.com

2 comments:

  1. Great post, great book. Thanks for sharing.

    ReplyDelete
  2. Great post, great book. Thanks for sharing.

    ReplyDelete