Mexican Black Bean Soup - cooking recipe

Ingredients

3 (15 1/2 ounce) cans black beans, rinsed and drained
1 (15 ounce) can tomatoes and green chilies (I use Rotel)
1 onion, finely chopped
1 tablespoon chili powder
3/4 teaspoon ground pepper
1 bay leaf
2 teaspoons ground cumin
5 garlic cloves, minced
1/4 lb bacon
4 cups chicken broth
sour cream
Mexican blend cheese, shredded

Preparation

Cook bacon in large pot over medium heat until crisp, stirring frequently.
Remove bacon and chop coarsely.
Leave approximately 2 tablespoons of bacon grease in pan and add chopped bacon, onion, garlic, & bay leaf.
When onion is tender, add tomatoes and seasonings and stir until aromatic.
Add beans and broth.
Cook at a slow boil until thickened, stirring occasionally, about 1 1/2 - 2 hours (you may also use a slow cooker on low-med heat for this last step).
Serve with a dollop of sour cream and shredded cheese on top.