Ingredients:
- 2 slices bacon
- 2 cans(15.5 oz.) of black beans, drained and rinsed
- 1 medium onion, cut up small
- 2 stalks celery, cut up small
- 2 carrots, sliced
- 1 green pepper, cut up small
- 3-4 cups chicken bouillon or stock
- ¼ teaspoon dried thyme
- ½ teaspoon cumin
- ½ teaspoon chili powder
- 1 tablespoon lime or lemon juice
For topping: feta cheese or sour cream
1. In a pan with a wide bottom, cook the bacon gently until there is enough fat in the pan to cook the onion. Remove the partially-cooked bacon and place it between paper towels on a plate. Later you will finish cooking the bacon on this plate in a microwave.
2. Sauté the onion in the bacon fat, then add the celery, carrots and pepper and sauté them all together.
3. Add the boullion or stock and the thyme, cumin and chili. Cover and simmer until the vegetables are soft (about 5 minutes.)
4. Add the beans and simmer about 10 minutes.
5. Remove from the heat and add the lime juice.
To serve:
Finish cooking the bacon in a microwave. Serve the soup in bowls with bacon and feta cheese as garnishes.
Happy cooking,
Ruth Ann