Recipe - 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 cup Chicken stock
1 teaspoon Dried sage
1 teaspoon Red wine vinegar
One half teaspoon Pepper
One fourth teaspoon 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. Typed in MMFormat by
cjhartlin@email.msn.com Source: The Canadian Living 20th Anniversary
Cookbook.

Posted to MMRecipes Digest by "Cindy Hartlin"
cjhartlin@email.msn.com on Sep 9, 1999