Black Bean Soup

There’s Cuban style, Puerto Rican style, Texas style and even Boston style Black Bean soups. This is my version of a smooth soup.

Black Bean Soup

8 slices meaty bacon, cut into 1/2-inch pieces

1 large white onion, chopped

2 stalks celery, thinly sliced

2 carrots, finely chopped

2 cloves garlic, minced

2 15-ounce cans black beans, rinsed and drained

2 14.5-ounce cans chicken broth

1/4 teaspoon cayenne pepper

Salt and black pepper

Garnish: Thinly sliced red onion, sour cream

Cook bacon in large saucepan on medium heat 12 minutes or until crisp, stirring frequently. Drain bacon, reserving 3 tablespoons of the drippings in pan.

Add onions, celery, carrots and garlic to bacon drippings in saucepan; cook and stir until crisp-tender. Stir in beans, broth and pepper. Simmer 15 minutes, stirring occasionally.

Pour soup into food processor or blender container; cover. Process until pureed. Return to saucepan. Stir in bacon; cook until heated through, stirring occasionally. Adjust seasoning with salt and pepper to taste.

Serve in warm bowls with some a nice dollop of sour cream and red onion.