Quick and Easy Black Bean Soup

• 2 slices cooked bacon, cut in large pieces
• 1 cup diced onion
• 14 cup diced celery
• 14 cup diced carrot
• 2 (15 ounce) cans ranch-style black beans, with juice
• 8 ounces tomato sauce
• 14 teaspoon ground cumin
• 14-12 teaspoon cayenne pepper
• salt
• 2 tablespoons sherry wine (optional)
• 2 -3 tablespoons milk
• 1 cup sour cream
• 1 cup pico de gallo

1. Place bacon pieces, onion, vegetables and broth into a shallow glass dish and cover with paper towel.
2. Microwave on HIGH 2-3 minutes or until vegetables are soft.
3. Using a blender, blend 1 can of black beans with the vegetables and bacon.
4. Transfer the mixture to a saucepan.
5. Blend 1/2 of the second can in the blender.
6. Pour the blended beans and the remaining whole beans into the saucepan and add tomato sauce and seasonings.
7. Bring to a simmer, stirring constantly.
8. Taste and add salt if desired.
9. Stir the milk into the sour cream and mix well.
10. Pour into a squirt bottle or small zip-top bag and snip the corner.
11. Ladle the soup into the serving bowls and garnish with sour cream-milk mixture and pico de gallo.

bacon, onion, celery, carrot, black beans, tomato sauce, ground cumin, cayenne pepper, salt, sherry wine, milk, sour cream, pico de gallo

Taken from www.food.com/recipe/quick-and-easy-black-bean-soup-344075 (may not work)