Spicy Southwest Black Bean and Wild Rice Soup

INGREDIENTS		1 gallon
4 oz.		Butter
1 cup		Smoked bacon, diced
1 cup		Onions, diced
1 cup		Carrots, diced
1 cup		Celery, diced
2 tsp.		Garlic, minced
1/2 cup		Andouille sausage/ Spicy smoked sausage
1/3 tsp.		Cayenne pepper
4 each		Bay leaves
2 tsp.		Cumin
1 1/2 tsp.		Curry powder
1 1/2 tsp.		Thyme leaves
1 tsp.		Jalapeno peppers, fresh, diced
3/4 cup		Flour
2 qt.		Beef stock
2 cups		Fresh tomato, diced
1/4 cup		Cilantro, fresh, chopped
2 cups		Black beans, cooked, drained
1 1/2 cups		Wild and white rice, cooked
to taste		Salt
to taste		Fresh ground black pepper
to garnish		Sour cream
to garnish		Scallions, minced
to garnish		Tortilla strips, deep-fried

METHOD
1.	In a large soup pot, melt butter, add bacon and sauté until bacon is cooked. Add onions, carrots, celery, garlic, jalapeno peppers, and andouille sausage; continue to cook for 2 to 3 minutes. Add cumin, curry powder, cayenne pepper, bay leaves and thyme leaves. Sauté until spices are well incorporated. Add flour and stir to create a "roux". Cook "roux" for 3 minutes, while stirring. Add beef stock and bring to a simmer. Reduce heat and continue to simmer (soup will begin to thicken). Allow soup to simmer to 15 to 20 minutes over low heat, stir to avoid scorching. Add fresh diced tomatoes, cilantro, cooked black beans and rice; continue to simmer for 10 minutes. Adjust seasoning with salt and pepper, if necessary, add additional cayenne pepper to achieve desired "heat". Place soup in warm bowls, garnish with sour cream, minced scallions and fried tortilla strips.

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