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  Black Bean Soup
   Soups
   Kate
   2/5/2008
Ingredients:
3 or 4 cans Goya Premium Black Beans (15.5 ounces)
3 slices very lean bacon, chopped
1 cup chopped onion
Splash of olive oil
3/4 cup chopped carrot
1/2 tsp celery salt (or to taste-more if you like it)
2 large garlic cloves, minced
1/2 of a 3-inch jalapeno pepper, seeded & minced
4 (14 ounce) cans low-sodium chicken broth
2 cans whole tomatoes, chopped (14.5 ounce)
1 T lime juice
1 tsp salt
1/2 tsp black pepper
Instructions:
1. Cook bacon in olive oil & piece of trimmed bacon fat until crisp. Remove.
2. Add carrot, onion, celery & splash of chicken broth & cook 8-10 minutes until carrot is tender.
3. Add garlic & jalapeno & saute 2 minutes.
4. Add beans, bacon, broth & tomatoes & bring to boil.
5. Cover. Reduce heat & simmer 1/2 hour or so.
6. Place 4 cups soup in blender & let stand 5 minutes. Puree. Repeat until most of the soup is pureed.
7. Stir in cilantro, lime juice & salt & pepper.

Serve with sour cream.
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