Black Bean Soup

Recipe by: Panera Bread

24 ounces black beans, canned or jarred
1 peeled lemon, sliced thick
1/2 medium onion, diced
1/4 teaspoon ground cumin
1 fresh jalapeno, seeded, minced
1 teaspoon dry marjoram leaves
2 teaspoons wine vinegar or cooking sherry
48 ounces unsalted chicken broth
1 slice bacon, diced
2 cloves garlic, minced
1 Tablespoon chili powder
6 sun-dried tomatoes, chopped
1/2 teaspoon salt

In frying pan, cook bacon over medium heat until fat rendered, add 1/2
medium onion and 1/4teaspoon cumin. Cook until onion is soft.

Combine onion mixture with garlic, chili powder, chopped jalapeno,
sundried tomatoes, marjoram, lemon, salt, unsalted chicken broth and
black beans. Simmer 15 minutes.

Remove lemon. Remove 1/3 of bean mixture and puree. Return the puree to
the soup and add the vinegar. Serve in a Panera bread bowl.

Source: <http://www.wcpo.com/recipes/2006/01/03.html>


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