Yield: 8 - 10 Servings

Ingredients:

1 oz. Butter

1/2 cup Onion, diced

2 each Garlic cloves, minced

1/2 cup Celery, diced

1/2 cup Carrot, diced

1/2 cup Smoked bacon, diced

1/2 cup Green bell pepper, seeded and diced

1 each Jalapeno pepper, seeded, finely diced

3/4 cup Diced tomato with juice

3/4 cup Black beans, cooked peeled, diced

1/2 tsp. Ground cumin

1/2 tsp. Curry powder

1 each Bay leaf

1 1/2 qt. Beef stock

To taste - Salt

To taste - Fresh ground black pepper

1 1/2 cup cooked rice

For service Crusty French bread, sliced

Method:
Melt butter in a large saucepan or pot. Add onion, garlic, celery, carrot, bacon, bell pepper, jalapeno pepper, cumin, curry powder and bay leaf. Cook over medium heat. Allow vegetables to cook until tender and well “caramelized” with butter and spices. Add diced tomato, cooked black beans and beef stock, bring to a simmer. Season with salt and fresh ground black pepper. Reduce heat and simmer over low heat for 25 - 30 minutes stirring regularly. Add cooked rice and adjust seasoning if necessary. Place soup in a warm tureen for service or portion into individual soup bowls. Serve with sliced crusty French bread.

Chef Larry’s Notes:
Spicy smoked sausage (cooked and diced) may be substituted for the smoked bacon in this recipe. For a spicier soup, add a pinch of cayenne pepper when adding the spices in the recipe