Black Bean and Bacon Soup

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Step 1

1. Warm the oil in a Dutch oven over medium heat. Add the carrots, celery, onion, and garlic and cook, stirring occasionally, for 4 minutes, or until the onion starts to soften. Add the bacon, chile, pepper, and cumin and cook for 3 minutes or until the bacon is lightly browned. Remove from the pot and set aside.

Step 2

2. Add the broth and water. Increase the heat to high and bring to a boil. Reduce the heat to medium low and cook for 15 minutes, or until the vegetables are tender. Add the beans and cook for 5 minutes, or until heated through

Step 3

3. Ladle 3 cups of the soup into a food processor or blender. Puree until smooth. Return to the pot. Add the reserved bacon mixture and salt. Cook for 5 minutes, or until heated through