• 2 red bell peppers, chopped
• 1 yellow bell pepper, chopped
• 3 jalapeños, finely chopped
• 6 garlic cloves, pressed or minced
• 2 tsp. cumin
• 1 tsp. salt
• 1 tsp. pepper
• Toppings: Cheddar cheese, sour cream, crumbled cooked bacon
In a large, heavy pot, cook onions and bacon over medium heat, stirring until bacon is cooked but not crispy. Add black beans, chicken broth and beer and heat to boiling. Once mixture comes to a boil, stir it once, cover it with a lid, and remove from heat. Allow to sit for 1 hour. Return mixture to a boil. Reduce heat and simmer for 1 hour, stirring frequently.
Using a sharp knife, carefully cut kernels off the ears of corn. Add kernels to pot along with lime juice and zest, celery, peppers, jalapeño, garlic, cumin, salt and pepper. Continue to simmer for another 20 minutes, until beans and all vegetables are tender and soup is quite thick. Serve hot, topped with Cheddar cheese, sour cream, and/or crumbled bacon.
Nutrition information per each of 12 servings:
Calories 650 Sodium 1,380 mg
Fat 34 g Saturated fat 13 g Carbohydrates 63 g
Calcium 95 mg
Protein 25 g Cholesterol 37 mg Dietary fiber 20 g
Diabetic exchanges per serving: 4 bread/starch, 2 medium-fat meat, 5 fat.