Black and Gold Bean Soup
By Morgan Dunning and Laurie Byrne
Our black and gold bean soup is a fall blend of golden butternut squash mixed with black beans and savory spices. This soup is perfect for those who bleed vandal colors and are true fans of the University of Idaho. The Black and Gold Bean soup contains fresh produce that are representative of the fall harvest including squash, onion, celery and the perfect amount of garlic. Fresh oregano adds another flavorful component as it mixes with heated chicken broth. This warm combination will be a sure favorite side dish at any Vandal’s thanksgiving meal.
- Yield: 6 Portions: 1.5 cups
- 6 bacon slices
- 1 1/4 cup chopped onion
- 2/3 cup chopped celery
- 3 garlic cloves, minced
- 4 cups (3/4-inch) cubed peeled butternut squash
- 1/4 cup dry white wine
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/4 cup whipping cream
- 1 tablespoon chopped fresh oregano
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cans black beans drained and rinsed
- Cook bacon in a Dutch oven over medium- high heat until crisp.
- Remove the bacon from pan, leave the drippings in pan; crumble the bacon, and set aside.
- Thoroughly wash vegetables and add onion, celery, and garlic to pan; cook 4 minutes or until tender, stirring occasionally.
- Add squash; cook 4 minutes, stirring occasionally.
- Add wine; cook until liquid is almost all evaporated.
- Stir in broth, cumin, red pepper, cinnamon, and cloves; bring to a boil.
- Reduce heat; simmer 5 minutes or until squash is tender.
- Stir in cream, oregano, salt, black pepper, and beans; bring to a boil. Remove from heat.
- Sprinkle bacon on top of the soup and serve.