Begin preparation for this soup the day before by soaking the dried black beans overnight.

Black Bean Bacon Soup

2 cups dried black beans, soaked overnight
1 cup diced onion
2 carrots, scrubbed and diced
1 celery rib, diced
4 cups water
2 cups chicken broth
3 strips bacon, cooked until crisp and crumbled
1 teaspoon salt
1 teaspoon ground black pepper
4 whole bay leaves
1 tablespoon honey

1. Combine soaked black beans, onion, carrots and celery in a large stockpot over medium-high heat; stir in water and chicken broth.
2. Add bacon to the beans, along with salt, pepper bay leaves and honey. Bring to a boil for 2 minutes, then reduce heat to a simmer for 30 to 45 minutes or until the beans are tender. Add water as needed. Remove the bay leaves and purée the soup in a blender.

Makes 6 servings.