Black Bean Soup

This soup is absolutely delicious.  Recipe courtesy of Food Network, with some alterations.

10 slices bacon, finely chopped

1 medium onion, chopped 

6 garlic cloves, pressed

1 (14 1/2-ounce) can reduced-sodium chicken broth

1 1/2 cups canned chopped tomatoes


2 tablespoons ketchup


2 teaspoons Worcestershire sauce


1 tablespoon chili powder


4 (15 1/2-ounce) cans black beans, drained but not rinsed


Kosher salt and freshly ground black pepper


1 bunch cilantro

 Corn tortilla chips


juice of 1/2 lime


Thinly sliced scallions, for garnish


Sour cream, for garnish


Grated cheddar, for garnish

Avocados

Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the tomatoes, ketchup, Worcestershire, and chili powder.

Place beans in a separate bowl with broth (or in a blender/food processer), using an immersion blender, blend the beans until they reach desired smoothness.  Return beans to pot with other ingredients;  turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.

Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.

Buttermilk Oatmeal Pancakes

These are a favorite of my kids.  Batter will keep in the fridge  for a few days, just be sure to stir prior to use!

1-1/4 c. buttermilk
1/3 c. rolled oats (not quick)
1/2 c. flour
1/4 c. whole wheat flour
2 T wheat germ (optional)
2 T brown sugar
1 t. baking powder
1 t. baking soda
1/2 t. cinnamon
1/4 t. salt
2 large eggs (or egg whites)
2 t. canola oil, divided

Combine buttermilk and oats.  Let rest 20-30 min to soften oats.  Stir in flours, wheat germ, brown sugar, baking powder, baking soda, cinnamon and salt.  Whisk egg and oil in a separate bowl then add to the oat mixture, stirring until just combined.

Lightly brush non-stick skillet with 1 t. oil and heat to medium.  Use 1/4 c. batter for each pancake and cook until the underside is brown and bubbles on top remain open.  Turn and finish cooking.