Panera's Black Bean Soup

24 oz. black beans
1 peeled lemon sliced thick
1/ medium onion diced
1/4 teaspoon ground cumin
1 fresh jalepeno, minced and seeded
1tsp marjoram
2 teaspoons wine vinegar
48 oz unsalted chicken broth
1 slice bacon, diced
2 cloved minced garlic
1 Tbsp chili powder
6 chopped sun dried tomatoes
1/2 teas salt

Cook bacon over medium heat until limp, add 1/2 medium onion and the
cumin. Cook until onions are soft. Combine onions with garlic, chili
powder, jalepeno's, sundried tomatoes, marjoram, salt, lemon, broth and
black beans. Simmer 15 minutes. Remove lemon and puree 1/3 of the bean
mixture. Return the puree to the soup and add the vinegar. Serve in a
bread bowl.

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