Black Bean Soup

Black Bean Soup with Bacon and Cilantro
recipe by Whitney Ingram
7 pieces bacon, chopped
1 bell pepper, diced
1/2 yellow onion, diced
3 garlic cloves, minced
1/2 teaspoon kosher salt
1 1/2 teaspoons dried oregano
1/2 dried California bay leaf
3 15 ounce cans black beans, rinsed and 1 1/2 cups beans set aside
5 cups low-sodium chicken stock
2 tablespoons chopped fresh cilantro


In a large pot over medium high heat, add bacon. Saute until bacon is cooked through. With a slotted spoon, remove bacon and set aside in a bowl. Reduce heat to medium and in remaining bacon fat, add red bell pepper, onion, garlic and salt. Saute until peppers and onions are softened, about 10 minutes. Add oregano, bay leaf, 2 1/2 cups black beans and chicken stock. Turn heat to high and bring to a boil. In a blender, add reserved 1 1/2 cups black beans and 1 cup of the chicken stock from the pot. Blend until beans are smooth. Pour into soup and stir well. Simmer over medium for 10 minutes. Before serving, stir in cooked bacon and cilantro.  *I added grilled Chicken and tortilla chips


Yields 6 servings.