1 medium red onion
2 cloves garlic
1 medium carrot
1 medium stalk celery
1/8 kabocha about 5 oz (Kabocha is a Japanese pumpkin. )
1 slice bacon
1 can (14 oz) chicken broth
1/2 teaspoon dried oregano leaves
1/2 teaspoon crushed red pepper flakes
1 can (15 oz) black beans
1. Peel and chop all vegetables. Slice Kabocha with its skin into small pieces.
2. Cut the bacon slice crosswise into 1/2-inch strips. In a large saucepan, cook bacon strips over medium heat about 1 minute, stirring constantly.
3. Add the onion and garlic to the bacon. Cook until onion is tender, stirring frequently.
4. Stir in the chicken broth, all vegetables, oregano, red pepper flakes. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover lid; cook until carrot and kabocha are tender about 10 minutes.
5. While broth mixture is cooking, drain the beans in a strainer then rinse with cool water. Place the 1/2 can beans in a small bowl, and mash them with a folk.
6. Stir the whole beans and the mashed beans into the broth mixture. Cook until beans are heated. Sprinkle chopped parsley or cilantro. Serve soup with lemon wedge.