Black Bean Soup

• 1 lb dried blacked beans, sorted and soaked
• 1/2 lb bacon, diced
• 1 lg onion, diced
• 16 oz chicken stock
• 2 C water
• 2 bay leaves
• 1 t garlic powder
• 1/2 t chipotle chili powder
• 1/2 t cumin powder
• 3 lg carrots, diced
• 4 stalks celery, diced
• 15 oz can chopped tomatoes
• 2 T lime juice

1. Cook bacon in a large sauce pan. When bacon is just cooked, drain off most of the fat. Add onion to bacon in the pan, saute until translucent.
2. Add black beans, water, chicken stock and spices to the pan. Bring to boil, reduce heat and simmer until beans are just done, 30-45 minutes.
3. Add the carrots and celery to the soup. Taste and adjust seasoning. Add tomatoes and juices. Simmer for an additional 10-15 minutes, until carrots are cooked. Add lime juice.
4. Note: Soup is better after sitting in the refrigerator overnight.

blacked beans, bacon, onion, chicken, water, bay leaves, garlic, chili powder, cumin powder, carrots, stalks celery, tomatoes, lime juice

Taken from www.epicurious.com/recipes/member/views/black-bean-soup-50125526 (may not work)