BLACK BEAN SOUP
Makes 4 to 6 servings
6 slices bacon, finely chopped(I use thick sliced bacon)
1/2 cup chopped onion(I always use more onion and don't chop into small pieces)
3 cloves garlic, minced
4( 15.25 oz) cans black beans, drained
2 (14 oz) cans chicken broth
1 tsp ground cumin
1 tsp chili powder(I use a little less chili powder, and grated some fresh sea salt into the soup)
Garnish: sour cream, minced chives (or your favorite cheese)
In a medium Dutch oven, cook bacon over medium-high heat for 3 minutes, or until just beginning to brown. Add onion and garlic; cook for 3 to 4 minutes or until onion is tender. Add beans, broth, cumin, and chili powder. Bring to a boil; reduce heat, and simmer for 30 minutes.
In the container of a blender, spoon half of soup; process until almost smooth. Return processed mixture to Dutch oven, stirring to combine. Garnish w/sour cream and chives, if desired. Serve!
We enjoyed this soup for lunch today, and found ourselves going back to the soup pot on the stove for seconds and then thirds! I served w/corn and hash browns. This recipe, like much of my cooking, comes from Paula Deen!