Ingredients

• 2 cups dried black beans, rinsed
• 6 cups water
• 8 slices bacon
• 1 1/2 cups sliced onion
• 1 cup sliced celery
• 1 7-oz. can diced green chiles
• 2 cloves garlic, crushed
• 1 bay leaf
• 1 teaspoon salt
• 3/4 teaspoon cumin

Directions

Combine beans and water in Dutch oven or large kettle. Bring to a boil, then reduce heat and simmer for 2 minutes. Remove from heat. Cover and allow to stand for 1 hour.

Cook bacon until crisp. Cut into small pieces, then add to beans along with any bacon drippings. Add onion, celery, chiles, garlic, bay leaf, salt and cumin. Bring to a boil, then reduce to a simmer. Cover and continue to simmer for 1 1/2 to 2 hours or until beans are tender. Cool slightly.

Puree about 2 cups of soup at a time in blender, and pour into another soup pot or container and cover to keep warm. Continue blending until all soup has been pureed. Serve hot. Garnish with lemon wedges if desired.