6 slices bacon, chopped
2 onions, finely chopped
2 stalks celery, peeled and finely chopped
2 carrots, peeled and finely chopped
2 cloves garlic, minced
1 teaspoon dried thyme leaves
2 tablespoons cumin seeds
1 tablespoon dried oregano leaves
1 teaspoon salt
1 teaspoon cracked black peppercorns
1/4 teaspoon cayenne pepper
2 tablespoons tomato paste
6 cups chicken stock
4 19 ounce cans black beans, rinsed and drained or 4 cups dried black beans, cooked and drained
1/3 cup freshly squeezed lime juice
finely chopped cilantro
sour cream, optional
salsa, optional
In a skillet, over medium high heat, cook bacon until crisp. Remove with a slotted spoon to a paper towel lined plate and drain thoroughly. Set aside. Drain all but 1 tablespoon fat from pan. Reduce heat to medium. Add onions, celery and carrots and cook, stirring, until vegetables are softened, 4 to 5 minutes. Add garlic, thyme, cumin seeds oregano, salt, pepper and cayenne and cook, stirring, for 1 minute. Add tomato paste and stir to combine thoroughly. Transfer content of pan to slow cooker stoneware. Add bacon, stock and beans and stir to combine. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours. Before serving, stir in lime juice. In blender or food processor, puree soup in batches. Spoon into individual soup bowls and garnish with cilantro and/or sour cream and salsa, if desired. Serves 4 to 6 as a main course or 6 to 8 as an appetizer.
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