Recipe for Black Bean and Bacon Soup

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Yield:

6 Servings

Ingredients:

Amount	Ingredient
6 slc	Bacon, chopped
2 x	Carrots, chopped
2 stalk	celery, chopped
2 cl	Garlic, minced
1 x	Onion, chopped
1 x	Sweet red pepper, chopped
2 can	(each 14 oz.) black beans, drained and rinsed
4 cup	Chicken stock
1 tsp	Dried sage
1 tsp	Red wine vinegar
1/2 tsp	Pepper

Instructions:

Instructions: In large saucepan or Dutch oven, cook bacon over high heat for about 5 minutes or until crisp. Drain off all but 1 tbsp. fat from pan.

Reduce heat to medium; cook carrots, celery, garlic, onion and red pepper for 5 minutes or until onion is softened.

Add black beans, chicken stock and sage; bring to boil. Reduce heat, cover and simmer for 20 minutes or until vegetables are tender. Stir in vinegar, pepper and salt.

Makes 6 servings.

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