Bacon and Sausage Black Bean Soup

Ingredients

• 4 slices bacon 
• 45 ounce black beans drained canned
• 14.5 ounce canned tomatoes whole drained coarsely chopped canned
• 0.5 cup carrots chopped
• 0.5 cup celery chopped
• 21 ounce condensed chicken broth canned
• 0.3 cup cilantro leaves fresh chopped
• 2 cloves garlic minced
• 1 teaspoon ground cumin 
• 0.1 teaspoon ground pepper red
• 1 tablespoon juice of lime fresh
• 1 cup onion chopped
• 0.1 teaspoon pepper 
• 0.5 pound kielbasa sausage sliced
• 0.5 cup cup heavy whipping cream sour
• 2 tablespoons tomato paste 

Equipment

• food processor
• bowl
• frying pan
• paper towels
• ladle
• knife
• dutch oven

Directions

1. Cook bacon in a Dutch oven over medium heat until crisp; remove bacon, and set aside, reserving drippings in pan.
2. Saute onion, carrot, celery, and garlic in drippings 3 minutes or until tender.
3. Position knife blade in food processor bowl; add bacon and vegetable mixture. Process 1 1/2 minutes or until smooth. Wipe pan with a paper towel; add bacon mixture, 2 cans black beans, chicken broth, and next 8 ingredients.
4. Place remaining 1 can black beans in a bowl; mash with a fork, and add to soup mixture. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes or until thickened. Ladle soup into individual bowls. Top each serving with 1 tablespoon sour cream.
5. Garnish with fresh cilantro leaves, if desired.