Black Bug Soup

• 1 tablespoon oil
• 8 slices of smoked bakon, finely julienned
• 2 onions, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 lb black beans, washed and soaked overnight
• 8 cups chicken stock
• 1 each, green, red, yellow bell pepper, diced
• 1/4 cup sherry vinegar
• 3 tablespoons Grand Marnier
• 3 tablespoons soy sauce
• 1-2 tablespoons honey
• 2 tablespoons molasses
• 1/2 cup canned green chilies
• 1 teaspoon each dried oregano, thyme, ground cumin, and chili powder
• 1/4 cup fresh lemon and lime juice
• 1/4 cup green onions, chopped (or garnish)
• 1/4 cup fresh cilantro, chopped (for garnish)

1. Heat oil in heavy pot. Add bacon and cook until crisp. Add onions, carrot, celery and garlic and cook until soft. Add the black beans and stock, cover and bring to a boil. Lower heat and simmer for about 2 hours or until beans are done but not mushy. Remove 1/3 soup from pot and puree. Add puree back to soup and all remaining ingredients. Simmer for one hour.

oil, bakon, onions, carrots, celery stalks, garlic, black beans, chicken stock, bell pepper, sherry vinegar, grand marnier, soy sauce, honey, molasses, green chilies, oregano, lemon, green onions, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/black-bug-soup-1227751 (may not work)