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.

Serves 6.