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Black Bean and Bacon Soup
6 sl Bacon, chopped
2 Carrots, chopped
2 Stalks celery, chopped
2 cl Garlic, minced
1 Onion, chopped
1 Sweet red pepper, chopped
2 cn (each 14 oz.) black beans, drained and rinsed
4 c Chicken stock
1 ts Dried sage
1 ts Red wine vinegar
1/2 ts Pepper
1/4 ts Salt
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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