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Mexican Black Bean Soup W/Chili Pesto

soups, chili, tex-mex, beans, herb

1 league-ft.smith,ar
2 slice bacon
1/3 cup carrots,finely chopped
1/3 cup celery,finely chopped
1/3 cup onion,finely chopped
2 can 16oz black beans,drained
1 can 10oz chicken broth
1 tablespoon lime juice
1/4 teaspoon ground cumin
2 to 3 jalapenos,chopped
----CHILI PESTO SAUCE----
1/4 cup pine nuts,toasted
1 can 4oz green chilies,chopped
1/2 cup fresh parsley
1/4 cup parmesan cheese,grated
1/4 cup olive oil
1 centiliter garlic,minced
1 tablespoon lime juice

In a 2 qt. pan, cook bacon until crisp; crumble and set aside. Drain all but 1 Tb drippings. Saute carrots, celery and onion in drippings until tender. Trnasfer vegetables to processor; add 1 1/2 cups drained beans and 1 cup broth and process until smooth. Return puree to pan. Add remaining beans, remaining broth, lime juice, cumin, jalapenos and reserved bacon. Heat through. Serve with Chili Pesto. Chili Pesto: Place all ingredients in processor and blend until smooth. From: Pseigler

Yield: 5 servings

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