I have approximately one final exam standing in the way of me and my month off.
Ironically, that final is Nutrition. I say ironically because, well… we know I have a slight obsession with bacon. And well… what did I do while cramming for my first Nutrition test this week? I made a soup laced with bacon to ease my nerves. Hence, the irony.
Elisabeth and J made black bean tacos last week, let’s be real honest… this is the first week that I’ve really cooked in about a month and they have been champs at picking up the slack. We had a large amount of black beans left over and I’m always up for some soup so I decided that black bean soup was just the ticket. And you know me… what goes with just about anything??
You’ve got it. Bacon.
Now, I feel as if I have a responsibility, being a Nursing student and all, to tell you that I do indulge in bacon with moderation. Bacon is linked to high cholesterol and cardiovascular issues, so please eat responsibly
Okay, now that I’ve fulfilled my duty, let’s get back at it. Bacon.
Bacon. Bacon. Bacon.
I raided the farmer’s market this weekend and picked up a variety of delicious looking peppers: bell, banana and spicy. I also grabbed some incredibly sweet yellow Roma tomatoes… seriously, dreamy. I’m pretty sure I could exist on nothing but those tomatoes for the rest of the summer. We added some of our home grown tomatoes to make this soup out of 3 different types: Yellow Roma, Red Roma, and Beefsteak.
Sous-chef J chopped all the veggies up while I worked on some other areas. We sautéd them in EVOO until they were soft and then added in the rest.
Here’s the recipe that we used. I tweaked a few things: I added 2 extra cups of water, soy sauce instead of Worcestershire, added about a teaspoon of cumin, nixed the cilantro and used chives instead of scallions.
It was quick and delicious and it will definitely be making a regular appearance at our house in the future.
It’s Thursday friends! That means the weekend is right around the corner. Hang in there!