Brazilian Black Bean Soup




Saute bacon in a soup pot over medium-high heat until crisp. Remove and drain on paper towels. Add kielbasa and brown in bacon drippings. Remove, drain on paper towels and pour off all but 1 tbsp drippings. Add onions, garlic, chili powder and salt. Saute until vegetables are soft, 2-3 minutes. Stir in beans and mash. Add rice, cook for 1 minute then deglaze with 1 cup of broth, scraping up bits at the bottom of the pot. Add remaining broth along with the bacon and sausage, reduce heat to medium and simmer until rice is tender, about 20 minutes.

Saute Greens and tomatoes in olive oil over medium-high heat in a separate nonstick skillet just until greens are wilted. Stir into soup and simmer to heat through. Serve soup with oranges and sliced chiles.