1 lb dry black beans

water 1 lb bacon; cut crosswise, thin

-strip 1 onion; diced

1 red bell pepper; diced

1 carrot; diced

1 celery; diced

1 ts fresh cilantro leaves,

-chopped; chopped 1 (large) garlic; minced

16 c chicken stock

chili powder salt black pepper; freshly ground salsa (optional) Mexican crema or sour cream -(opt)

Soak beans in water to cover in refrigerator overnight. Drain and rinse in colander. Set aside.

Cook bacon in large pot until almost browned. Add onion, bell pepper, carrot, celery, cilantro and garlic and saute over medium heat until vegetables are tender, 10 to 12 minutes.

Add beans and chicken stock and bring to a boil over medium high heat. Reduce heat and simmer until beans are soft, about 1 hour.

Puree soup in batches in blender. Strain back into pot. Season to taste with chili powder, salt, and pepper. Serve in wide-rimmed soup bowls and garnish with salsa and crema if desired.

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