Stace'S Black Bean Soup

• 3 slices of bacon, fried crisp (optional)
• 1 onion, chopped
• 4 cloves of garlic, chopped
• 1 green or red pepper, chopped
• 2 large tomatoes, chopped
• 2 cups of stock (vege, chicken, etc.) + water as needed
• 1 can brown beans in tomato sauce
• 1 540 ml can black beans
• 1/3 cup dried lentils
• 1 213 ml can of tomato sauce
• 2 + tsp dried cumin (add more to taste)
• 1/2 to 1 + tsp dried red pepper flakes (add more to tase)
• 1 tsp Worchestshire sauce
• 2-3 Tbsp chili powder
• 2 Tbsp fresh lime juice
• 3 - 4 Tbsp chopped cilantro leaves

1. If using bacon, fry in soup pot; remove bacon and reserve a Tbsp of drippings. For veges, use 1 Tbsp olive oil.
2. Sautee onions and garlic in oil until soft; add tomatoes, peppers (and chopped bacon if using) and sautee 10 mins.
3. Add stock, beans, tomato sauce and lentils, Bring to a soft boil. Add spices. Cover and cook 40 mins.
4. Allow to cool slightly. Puree soup in batches. If soup is too thick, add water to thin. Adjust seasonings.
5. Reheat soup; just before serving, stir in lime juice and fresh cilantro leaves. Serve garnished with cilantro, cheddar cheese and/ or sour cream.

bacon, onion, garlic, green, tomatoes, stock, brown beans, dried lentils, worchestshire sauce, chili powder, lime juice, cilantro

Taken from www.epicurious.com/recipes/member/views/staces-black-bean-soup-1202793 (may not work)