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Black-Bean Soup

Janssen Bradshaw
  • minutes
  • Serves 6 to 8

INGREDIENTS

12 oz

Bacon

4 cups

cooked black beans, cooked

3/4 cup

Carrots

3/4 cup

Celery

1 1/2 tbsp

Garlic

1

Jalapeno chili

3/4 cup

Onion

1

Tomato, large

6 cups

Chicken or vegetable broth

1 tbsp

Red wine vinegar

2 tsp

Cumin, ground