BLACK BEAN SOUP
5 SLICES OF BACON, FINELY CHOPPED
½ CUP CHOPPED ONION
3 CLOVES GARLIC, MINCED
4 CANS BLACK BEANS (15.25 OZ, DRAINED)
2 CANS CHICKEN BROTH (14 OZ)
1 TSP GROUND CUMIN
½ TSP CHILI POWDER
SOUR CREAM AND CHEDDAR CHEESE FOR SERVING
COOK BACON OVER MEDIUM HIGH HEAT FOR 3 MINUTES OR UNTIL JUST BEGINNING TO BROWN. ADD ONIONS AND GARLIC AND COOK UNTIL ONION IS TENDER.
ADD BEANS, BROTH, CUMIN AND CHILI POWDER. BRING TO A BOIL AND REDUCE HEAT TO A SIMMER FOR 30 MINUTES.
SPOON HALF THE MIXTURE INTO A BLENDER AND PROCESS UNTIL SMOOTH AND RETURN TO MIXTURE. MIX WELL AND SERVE WITH CHEESE AND SOUR CREAM IF DESIRED
I USED AN ENTIRE BOX OF BROTH AND PUT IMMERSION BLENDER RIGHT INTO PAN AND WHIZZED IT UNTIL IT LOOKED LIKE HALF WAS SMOOTH
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