Black Bean Soup

Very easy.
Makes 4-6 servings

5 slices bacon, finely chopped
1/2 c chopped onion
3 cloves garlic, minced
4 cans black beans, drained
2 cans chicken broth
1 t ground cumin
1 t chili powder
Garnish: sour cream, minced chives

In a medium Dutch oven, cook bacon over medium-high heat for 3 minutes, or until just beginning to brown. Add onion and garlic; cook for 3-4 minutes, or until onion is tender. Add beans, broth, cumin, and chili powder. Bring to a boil; reduce heat, and simmer for 30 minutes.

In the container of a blender, spoon half of soup; process until almost smooth. Return processed mixture to Dutch oven, stirring to combine. Garnish with sour cream and chives. Serve immediately.