Cheesy Black Bean Soup - cooking recipe

Ingredients

2 slices bacon, diced
1 large carrot, diced
1 large celery, diced
1 large shallot, minced
1 (14 ounce) can beef broth
1/4 teaspoon cayenne pepper (or less depending on your taste, we like it zippy)
3 (15 ounce) cans black beans, - 2 cans drained, 1 can undrained
salt and pepper
1 French baguette, cut into 1/2-inch slices
1/2 cup grated asiago cheese
1 cup grated smoked gouda cheese

Preparation

In a largish pot over medium heat render down the bacon until it's just crispy bits.
Add the carrot, celery, and shallot and sautee until the carrot and celery start to become tender.
Add the beef broth and cayenne pepper and bring to a simmer, simmer for 5 minutes.
Add the black beans and continue to simmer for an additional 5 minutes, until the beans are heated through.
Using a stick blender, (or your regular blender in batches), blend the soup until smooth.
With the soup back on the heat stir in the Asiago until it's melted.
Ladle the soup into individual crocks (or other broiler proof dishes) and top with a slice of the french bread. Sprinkle each round with grated Gouda. Broil on high for about 3 minutes until the cheese is melted and bubbly. Watch it carefully!