Black Bean Soup With Bacon

1 lb dry black bean (soaked overnight)

1 lb bacon

1 onion

6 cloves garlic

1 poblano

2 cups diced fire-roasted tomatoes

2 cups chicken stock

1 tbsp cumin

1 tsp chili powder

1 tsp oregano

1 tsp red bell peppers

2 limes

In a large bowl, soak the dried black beans overnight. In a large pot, cook the diced bacon over medium heat, for about 10 minutes.

Strain out the cooked bacon. Saute the onion, garlic, and poblano pepper for about 5 minutes.

Stir in the fire-roasted tomatoes, chicken stock and spices. Bring the soup to a boil then reduce the heat to a simmer. Cover the pot and let it simmer for an hour.

Stir in the diced red bell peppers and reserved cooked bean and cook for five more minutes. Season with salt and pepper and serve with a lime wedge. Enjoy!

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Black Bean Soup With Bacon