Black Bean and Bacon Soup

• 8 slices OSCAR MAYER Thick Cut Bacon, cut into 1/2-inch pieces
• 1 large onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 2 stalks celery, thinly sliced
• 2 carrots, finely chopped Target 2 lb For $3.00 thru 02/06
• 2 cloves garlic, minced
• 2 cans (15 oz. each) black beans, rinsed, drained
• 1 can (14-1/2 oz.) low-sodium chicken broth
• 1/2 tsp. ground red pepper
• 1/4 cup dry sherry (optional)

1. Cook bacon in large saucepan on medium heat 12 minutes or until crisp.
2. Drain bacon, reserving 3 tablespoons drippings.
3. Add onion, celery, carrots and garlic to bacon drippings.
4. Cook and stir until tender-crisp.
5. Stir in beans, chicken broth and pepper.
6. Simmer 15 minutes.
7. Puree soup; return to saucepan.
8. Stir in bacon and sherry; heat thoroughly.
9. Garnish with sour cream or sliced green onion, if desired.

mayer, onion, stalks celery, carrots, garlic, black beans, chicken broth, ground red pepper, sherry

Taken from www.kraftrecipes.com/recipes/black-bean-bacon-soup-52483.aspx (may not work)