Hearty Black Bean Soup With Rice

• 6 slices Bacon, Cooked. Reserve Bacon Grease.
• 1/2 cups Onion, Chopped
• 1 cup Celery, Chopped
• 2-1/2 cups Black Beans, Canned Or Cooked
• 2 teaspoons Instant Chicken Bouillon
• 2-1/2 cups Water
• 1 Tablespoon Ground Cumin
• 28 ounces, weight Diced Canned Tomatoes
• 1/2 cups Rice
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1-1/2 cup Fried Tortilla Strips (optional)

1. Fry bacon in a heavy, medium-sized pan. Remove bacon when crispy. Crumble up the bacon and set aside.
2. Saute the onion and celery in the bacon grease until tender.
3. Add the black beans, bouillon, water, cumin, tomatoes, rice, salt, pepper and reserved bacon.
4. Cook for 1 hour on a low heat until just simmering. Stir often. This soup will thicken up, so you may want to add more water.
5. When serving, garnish with tortilla strips, if desired.

bacon, onion, celery, black beans, chicken bouillon, water, ground cumin, tomatoes, rice, salt, pepper, tortilla

Taken from tastykitchen.com/recipes/soups/hearty-black-bean-soup-with-rice/ (may not work)