Black Bean Soup

My Facebook friend, Wendy, posted a Black Bean soup recipe last week.  I have never made or eaten a black bean soup so I was a little intrigued by it. I tweaked it a little,  put my own spin on it, and Wayne and I both liked it a lot!  I will be making it again!

Black Bean Soup

5 strips bacon, fried crisp and crumbled 

1 finely chopped onions

2 chopped garlic cloves

2 stalks celery, chopped

1 small red pepper, chopped

3TBL olive oil.

2 c chicken stock

2 - 15 oz.cans black beans

1/2 tsp salt

1/2 tsp cumin ( I used a little more)

juice of 1/2 lemon

1 1/2TBL cornstarch, dissolved in 2 TBL water

Cook bacon, remove from pan and crumble.  Set aside.

Ina soup pot, cook onion, pepper, and celery in olive oil..  Cook till soft and translucent.  Add garlic and cook for another minute. Add chicken stock, 1/2 can of beans, salt and cumin.  Puree with immersion blender or masher.  Cook for 5 minutes.  Add remaining beans.  Heat for a minute or two.  Add cornstarch/water mixture and lemon juice.  Stir till soup begins to thicken.  Add bacon and let simmer for 15 minutes.