Black Bean Soup

Black Bean Soup

1 pound dried black beans, rinsed and soaked in water overnight
2 strips bacon, chopped
2 tablespoons bacon fat or olive oil
3 onions, peeled and chopped
2 bay leaves
2 large carrots, peeled and chopped
2 stalks celery, chopped
3 cloves garlic, peeled and smashed
Salt and pepper, to taste
2 quarts vegetable or chicken stock
Lemon or lime juice or sherry

Heat bacon fat in a Dutch oven and add bacon. Cook until crisp tender and add onions, carrots, celery and smashed garlic. Cook until the vegetables are tender. Add bay leaves, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Add stock and begin to simmer. Meanwhile, rinse the black beans. Add to pot with stock and sautéed vegetables. Simmer over medium low heat until beans are tender, about 1 ½ hours, but start checking after 1 hour. Run beans through a food mill or a food processor and then a sieve. Adjust seasonings. Serve soup in a bowl and add a teaspoon of lemon or lime juice or sherry. Top with a dollop of sour cream, if desired.

Makes 6 to 8 servings

Sometimes I will add a couple of tablespoons of Original Rotel Tomatoes and chilies to ramp up the spice factor