Black Bean and Bacon Soup
8 slices thick cut bacon, cut into 1/2 inch pieces
1 large onion, chopped
2 stalks celery, thinly sliced
2 carrots, finely chopped
2 cloves garlic, minced
2 15 ounce cans black beans, rinsed, drained
1 14.5 ounce can low sodium chicken broth
1/2 teaspoon ground red pepper
1/4 cup dry sherry, optional
Cook bacon in large saucepan on medium heat 12 minutes or until crisp. Drain
bacon, reserving 3 tablespoons drippings.
Add onion, celery, carrots and garlic to bacon drippings.
Cook and stir until tender crisp. Stir in beans, chicken broth and pepper.
Simmer 15 minutes.
Puree soup; return to saucepan. Stir in bacon and sherry;
heat thoroughly. Garnish with sour cream or sliced green onion, if desired.