Black Bean Soup

1 pound dried black beans

6 cups chicken broth

2 cups water

2 tablespoons olive oil

2-3 strips bacon, chopped

1 large yellow onion, chopped

2 garlic cloves, chopped

1 large bay leaf

2 tablespoons sugar

2 teaspoons vinegar

Lemon wedges, for garnish

Cilantro, for garnish

Wash beans and soak overnight in enough water to cover them. Drain.

Add beans and broth and 2 cups water in large pot and cook about 45 minutes or until soft.

In the meantime, heat olive oil in frying pan and sauté bacon with onion, garlic. Add mixture to the beans and broth. Add sugar and vinegar and continue to cook about 15 minutes. Serve soup topped with lemon wedge and/or cilantro.

Serves 10 to 12.

Nutrition values per serving: 180 calories, 3 g fat (0,5 g saturated), 27 g carbohydrates, 3 g fiber, 10 g protein, 15 mg cholesterol, 70 mg sodium.