Black Bean Soup

• 1 pkg. dry black beans
• 1/2 lb. bacon, diced
• 2 medium onions, sliced
• 5 cloves garlic, minced
• 3 to 4 carrots, sliced
• 1 large onion, cut in quarters
• 3 large stalks celery
• chicken stock
• 1/2 tsp. red pepper (cayenne)
• 2 tsp. cumin
• salt and pepper
• crushed red chile (optional)

1. Sort beans to remove debris.
2. Rinse well, drain.
3. In 10 to 12-quart pan bring beans, stock and spices to a boil.
4. Boil hard for 40 minutes, stirring occasionally and adding water if needed. Meanwhile, fry up bacon.
5. When bacon is crisp remove bits (save for later) and saute veggies until tender.
6. After the beans have boiled, reduce heat to simmer.
7. Add one quartered onion, salt, pepper and water if needed.
8. Cook another hour.
9. Add cooked veggies, cook until desired tenderness.
10. It is perfect for using leftover meats, ham, chicken or pork could be added when veggies are.
11. Serve with rice or bulgar wheat.
12. Great with chopped green onion, Parmesan cheese and bacon bits.
13. Freezes well.

black beans, bacon, onions, garlic, carrots, onion, stalks celery, chicken, red pepper, cumin, salt, red chile

Taken from www.cookbooks.com/Recipe-Details.aspx?id=463724 (may not work)