Santa Fe Black Bean Soup

1 tablespoon vegetable oil

1 medium yellow onion, cut into 1/4-inch dice

1 stalk celery, cut into 1/4-inch dice

1/4 cup precooked bacon bits (not imitation)

1 tablespoon minced garlic

1 1/2 teaspoons crushed red pepper

1 1/2 tablespoons chicken base
1 tablespoon chili powder

5 (15-ounce) cans black beans

3/4 cup bottled barbecue sauce

Salt and white pepper, to taste

In a large stock pot, heat oil over medium heat. Add onion, celery and bacon bits, and saute 3 to 4 minutes until onion is translucent.

Add garlic, red pepper, chicken base and chili powder, and saute 2 to 3 minutes to infuse flavor. Add beans and barbecue sauce, and bring to a boil.

Reduce to a simmer and cook for 1 hour, stirring occasionally; add water if necessary to maintain consistency. Adjust seasoning with salt and white pepper

Makes 12 servings.