Black Bean Soup

I can't take credit for the creation or discovery of this recipe.  I had this soup several years ago at my friend, Abbey's house.  I remember loving it that first time I had it.  Ever since then I look forward to the coming of cold weather...soup weather!  So today, on this last day of October, I make my first of many pots of black bean soup for the winter.

Abbey's Black Bean Soup

• 10 slices finely chopped bacon (I use turkey bacon)
• 2 medium onions
• 6 garlic cloves
• 1 (14.5 oz) can chicken broth (I buy organic free range broth and I use closer to 25 oz)
• 1.5 c. canned tomatoes (I like to buy diced)
• 2 Tbs ketchup
• 2 tsp Worcestershire Sauce
• 1 Tbs chili powder
• 4 cans black beans - drained
• salt and pepper (salt not needed)
• 1 bunch cilantro
• juice of 1/2 lime
• scallions and/or cheddar cheese for a garnish

1. Cut bacon into small pieces and put into a large heavy pot and place over medium heat.  Cook until bacon starts to give up its fat...about 4 minutes (for turkey bacon I let it cook about 10 minutes).
2. Stir in the onions and cook until they turn translucent...about 4 minutes
3. Stir in garlic until you smell it...1 minute.
4. Add the rest.  Boil gently 10 minutes.
5. Stir in cilantro after 10 minutes. Cook until thickened.  Stir in lime juice.