HEARTY BACON AND BLACK BEAN SOUP

By Lynnab3

Ingredients

• 1 package (1 pound) hickory smoked thick sliced bacon
• 1 medium onion- chopped
• 1 green pepper- chopped
• 2 (14 1/2oz) cans or 1 (32oz) carton of chicken broth
• 1 (5 1/2oz) can of vegetable juice cocktail
• 1 (10oz) can of chopped tomatoes and green chilies (rotel)
• 1 (11oz) can of corn with green and red bell peppers- drained
• 2 (15 1/2oz) cans of black beans- rinsed and drained
• shredded cheddar cheese (optional)
• sour cream (optional)

Preparation

Step 1

In Dutch oven or a large pan, cook bacon over medium-high heat until crisp. Drain, reserving 1 tablespoon bacon drippings in pan. Crumble bacon; set aside. Add onion and green pepper to the pan; cook and stir over medium-high heat until vegetables are tender, about 5 minutes. Stir in chicken broth, vegetable juice, tomatoes and corn. Cover and heat to boil. Reduce heat and simmer 5 minutes. Stir in beans and bacon, reserving some bacon for garnish if you choose. Cover and simmer 10 minutes. Ladle soup into bowls. Garnish with cheese, sour cream and reserved bacon.

I like to serve this with bread sticks topped with butter, garlic salt, oregano and basil before baking. Dip these in your soup; very tasty.