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       Title: Mr. Stox Black Bean Soup
  Categories: soups
       Yield: 8 servings
 
       1 lb dry black beans
            water
       1 lb bacon; cut crosswise, thin
            -strip
       1    onion; diced
       1    red bell pepper; diced
       1    carrot; diced
       1    celery; diced
       1 ts fresh cilantro leaves,
            -chopped; chopped
       1    (large) garlic; minced
      16 c  chicken stock
            chili powder
            salt
            black pepper; freshly ground
            salsa (optional)
            Mexican crema or sour cream
            -(opt)
 
   Soak beans in water to cover in refrigerator overnight.  Drain and rinse in
   colander.  Set aside.
 
   Cook bacon in large pot until almost browned.  Add onion, bell pepper,
   carrot, celery, cilantro and garlic and saute over medium heat until
   vegetables are tender, 10 to 12 minutes.
 
   Add beans and chicken stock and bring to a boil over medium high heat.
   Reduce heat and simmer until beans are soft, about 1 hour.
 
   Puree soup in batches in blender.  Strain back into pot.  Season to taste
   with chili powder, salt, and pepper.  Serve in wide-rimmed soup bowls and
   garnish with salsa and crema if desired.
 
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