Cuban Black Bean Soup

1 onion chopped coarsely
1 Green Bell Pepper chopped coarsely
1 Tbsp of olive oil
3 Tbsp of chopped garlic (or to taste)
1 Tbsp of cumin (or to taste)
1 slice of bacon cut in small pieces
2 can of Black Beans
2 cups ofBeef Broth low sodium and low fat
1 cup of water

In a Cauldron cook togheter the olive oil, the onion and the green pepper at medium for 5 minutes covered.
Add the bacon and cook for another 3 minutes covered (you don't want it to burn, need to be golden)
Mix the garlic and the cumin togheter and add to the bacon mixture
Add the 2 can of black beans without the liquid
Add the 4 cups of beef broth
Cook at medium for 30 minutes.

You can freeze the portion individualy.
Serve with a salad or with 1/2 cup of rice for a complete meal

Number of Servings: 6

Recipe submitted by SparkPeople user SMILINGMJ.