1/2 lb. bacon
1 1/2 c. onions, finely chopped
1 1/2 c. celery, chopped
1 1/2 c. carrots, chopped
1 bay leaf
1 tbsp. garlic, minced
1 1/4 tsp. dried thyme
4 tbsp. ground cumin
1 tsp. ground pepper
1 tsp. dried oregano
3 tbsp. tomato paste
6 c. chicken broth
2 cans Progresso black beans
2 tbsp. lime juice
1/4 tsp. cayenne pepper
Salsa
Sour cream

Dice bacon and brown in Dutch kettle. Add onions, celery, carrots, bay leaf, garlic, thyme, 3 tablespoons cumin, black pepper and oregano. Cook for 5 minutes. Add tomato paste and chicken broth and bring to a boil. Drain and rinse the black beans. Add to the soup. Cook for about 1 hour. Stir in lime juice, cayenne pepper, salt and remaining cumin. Simmer for 5 minutes. Ladle the soup into bowls and garnish with a dollop of sour cream and salsa. Serve with cornbread.