Black Bean Soup

Ingredients

• 1 lb black beans
• 4 1/2 cups water
• 1/4 lb bacon
• 5 garlic cloves, minced
• 2 stalks celery, minced
• 1 large carrot, peeled and diced
• 1 medium onion, diced
• 1 jalapeno pepper, seeded and minced
• 1 bay leaf
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1/2-1 teaspoon cayenne pepper
• 1/2-3/4 teaspoon ground pepper
• 8 cups chicken broth or beef broth
• salt

Directions

1. 1

   Soak beans overnight in the water OR bring to boil then let stand for 1 hour; drain.

2. 2

   Cook bacon in heavy, large pot over medium heat until golden brown and crisp, stirring frequently, about 5 minutes.

3. 3

   Mix in garlic, celery, carrot, onion, jalapeño and bay leaf.

4. 4

   Cook until vegetables are tender, stirring occasionally, about 10 minutes.

5. 5

   Add chili powder, cumin, cayenne and pepper.

6. 6

   Stir until aromatic, about 1 minute.

7. 7

   Add beans and broth.

8. 8

   Cook at a slow boil until beans are tender and most of the liquid is absorbed, stirring occasionally, about 1 1/2 to 2 hours.

9. 9

   I have used more broth to make it a soup.

10. 10

    Season with salt.

11. 11

    Mustard's serves these beans topped with chopped red onions, a dollop of sour cream and chopped chives.