Creamy thick hearty soup made from red kidney beans.
Crisp bacon in a large pot or Dutch oven. Remove bacon and drain excess fat.
Add olive oil to pot and sauté Trinity (onion, bell pepper and celery) until soft.
Add bacon back to pot; adding the cumin and cayenne pepper. Then add the beans and water.
Bring to boil over high heat, then reduce to simmer and cover for 2 1/2 to 3 hours or until beans are tender. Add salt to taste.
With an immersion blender, pulse until soup has a creamy consistency. Serve over rice.
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