Picante Black Bean Soup

4 slices bacon, diced
1 large onion, chopped
1 garlic clove, minced
Two 15 oz cans black beans, undrained
One 14 oz can beef broth
1-1/4 cups water
1/4 cup picante sauce
1 tsp salt, as desired
1/2 tsp oregano leaves, crushed
Dairy sour cream (optional)

Cook bacon in 3-quart saucepan until crisp. Remove to paper towels with slotted spoon. Add onion and garlic to drippings; cook and stir 3 minutes. Add beans, broth, water, picante sauce, salt and oregano. Cover and simmer 20 minutes. Ladle into soup bowls; dollop with sour cream, if desired. Sprinkle with reserved bacon. Serve with additional picante sauce.

Makes 6 to 8 servings, about 8 cups soup.

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Cajun Country -- New Iberia, Louisiana