Santa Fe Black Bean Soup
1 tablespoon vegetable oil
1 medium yellow onion, cut into 1/4-inch dice
1 stalk celery, cut into 1/4-inch dice
1/4 cup precooked bacon bits (not imitation)
1 tablespoon minced garlic
1 1/2 teaspoons crushed red pepper
1 1/2 tablespoons chicken base
1 tablespoon chili powder
5 (15-ounce) cans black beans
3/4 cup bottled barbecue sauce
Salt and white pepper, to taste
In a large stock pot, heat oil over medium heat. Add onion, celery and bacon bits, and saute 3 to 4 minutes until onion is translucent.
Add garlic, red pepper, chicken base and chili powder, and saute 2 to 3 minutes to infuse flavor. Add beans and barbecue sauce, and bring to a boil.
Reduce to a simmer and cook for 1 hour, stirring occasionally; add water if necessary to maintain consistency. Adjust seasoning with salt and white pepper
Makes 12 servings.