Eli Slocomb'S Smoky Black Bean Soup - cooking recipe

Ingredients

1/2 lb. bacon
1 1/2 c. chopped onions
3 stalks celery, thinly sliced
4 (16 oz.) cans black beans, rinsed and drained
1 bay leaf
pepper to taste or Cajun seasoning
2 or 3 cans chicken broth
1 1/4 c. water

Preparation

Cook 12 minutes or more the bacon, onion and celery in large pan until bacon is done.
Stir in beans, broth, bay leaf and 1 1/4 cups water.
Lower heat and simmer for 15 minutes.
Discard bay leaf.
Remove 2 cups of the solid food and puree the remainder of the dish, then return all ingredients to stove.
Season with pepper and Cajun seasoning.
Add more broth to this if necessary.
Serve with salad and rolls.
Serves 4.