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BLACK BEAN SOUP

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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

DIRECTIONS:

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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