Black Bean Soup

• 1 pound black beans, dried
• 1 x water
• 1 pound bacon cut crosswise, thin strip
• 1 each onions diced
• 1 each sweet red bell peppers diced
• 1 each carrots diced
• 1 each celery diced
• 1 teaspoon cilantro chopped
• 1 each garlic minced
• 16 cups chicken broth
• 1 x chili powder
• 1 x salt
• 1 x black pepper
• 1 x salsa optional
• 1 x sour cream optional

1. Soak beans in water to cover in refrigerator overnight.
2. Drain and rinse in colander.
3. Set aside.
4. Cook bacon in large pot until almost browned.
5. Add onion, bell pepper, carrot, celery, cilantro and garlic and saute over medium heat until vegetables are tender, 10 to 12 minutes.
6. Add beans and chicken stock and bring to a boil over medium high heat.
7. Reduce heat and simmer until beans are soft, about 1 hour.
8. Puree soup in batches in blender.
9. Strain back into pot.
10. Season to taste with chili powder, salt, and pepper.
11. Serve in wide-rimmed soup bowls and garnish with salsa and cream if desired.

black beans, water, bacon, onions, sweet red bell peppers, carrots, celery, cilantro, garlic, chicken broth, chili powder, salt, black pepper, salsa optional, sour cream

Taken from recipeland.com/recipe/v/black-bean-soup-40243 (may not work)