Black Bean Soup

1 lb chopped bacon (I go half American, half English or Canadian to cut down on fat)
2 medium onions, chopped (1 white, 1 red works well)
6-10 garlic cloves, pressed (adjust to taste)
18 oz reduced sodium chicken broth
1.5 cups chopped canned tomatoes
2 tbsp ketchup
2-4 tbsp Worcestershire sauce
2-4 tbsp chili powder
4 cans black beans, drained but not rinsed
salt & pepper to taste
1 bunch chopped cilantro (otherwise known as coriander in the UK)
juice of 1-2 limes

sour cream and grated cheese for garnish

Brown the bacon in a big pot. After about 5 minutes add onions and garlic. Saute until onions are golden brown. Add broth, tomatoes, ketchup, Worcestershire sauce and chili power and mix well, scraping any bits off the bottom of the pan. Add beans and bring to a boil. Adjust heat so soup is bubbling and cook for approximately 1 hour. Use water to bring soup to desired consistency, or leave it thick like a chili. Add lime juice, cilantro, salt & pepper to taste.

At this point I usually take the pot off the heat, cover, and allow to stand for several hours. This allows the flavors to really sink in and you can make any additional taste adjustments you want. Before serving, bring back up to a boil. This stuff will store excellently in the fridge for several days.