(4 servings)

2 slices of bacon, diced
½ cup carrot, diced
½ cup green pepper, diced
½ cup red onion, diced
1 clove garlic, minced
1½ teaspoons cumin
1 can black beans, drained and rinsed
2 cups of low sodium chicken broth
4 lime wedges
4 tablespoons plain yogurt or sour cream
Salt and pepper

Fry bacon in a dutch oven or other heavy-bottomed pot over medium heat until fat is rendered and bacon is crisp. Approximately two minutes.

Add carrots, green peppers, and onions and sauté until onions are translucent. Stir in garlic and cumin; season with salt and pepper.

Add black beans and chicken broth and bring soup to a boil. Cover, turn heat to low, and simmer for 20 to 30 minutes. Season with salt and pepper.

Serve with a dollop of plain yogurt (or sour cream) and the juice from a lime wedge.

NOTE: For additional texture, puree or mash half of the black beans before adding them to the soup.

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