Mexican Black Bean Soup

• 3 (15 1/2 ounce) cans black beans, rinsed and drained
• 1 (15 ounce) can tomatoes and green chilies (I use Rotel)
• 1 onion, finely chopped
• 1 tablespoon chili powder
• 3/4 teaspoon ground pepper
• 1 bay leaf
• 2 teaspoons ground cumin
• 5 garlic cloves, minced
• 1/4 lb bacon
• 4 cups chicken broth
• sour cream
• Mexican blend cheese, shredded

1. Cook bacon in large pot over medium heat until crisp, stirring frequently.
2. Remove bacon and chop coarsely.
3. Leave approximately 2 tablespoons of bacon grease in pan and add chopped bacon, onion, garlic, & bay leaf.
4. When onion is tender, add tomatoes and seasonings and stir until aromatic.
5. Add beans and broth.
6. Cook at a slow boil until thickened, stirring occasionally, about 1 1/2 - 2 hours (you may also use a slow cooker on low-med heat for this last step).
7. Serve with a dollop of sour cream and shredded cheese on top.

black beans, tomatoes, onion, chili powder, ground pepper, bay leaf, ground cumin, garlic, bacon, chicken broth, sour cream, blend cheese

Taken from www.food.com/recipe/mexican-black-bean-soup-314006 (may not work)