Salvadoran Bean Soup

1 Tbsp vegetable oil

1/2 onion, diced

2  large cloves garlic, minced

1 medium green bell pepper, diced

2- cans (16 oz) red kidney beans, drained

2 cups beef broth

½ tsp. ground black pepper

5 slices bacon, fried and diced

1 cup V&V SUPREMO® CREMA SUPREMO®, CREMA RANCHERITO® or CREMA CHIHUAHUA® sour cream 

salt to taste

½ cup V&V SUPREMO® QUESO FRESCO or QUESO *RANCHERITO® cheese, crumbled

1. Preheat a saucepan over medium heat for 1 minute. Add oil, onion, garlic and green pepper. Saute for 5 minutes, stirring
2. Place beans, beef broth and black pepper in blender. Blend well. Add puree to saucepan. Lower heat and simmer for 10 minutes, stirring ocasionally. Add bacon and sour cream, continue stirring and simmer for 5 more minutes. Add salt to taste.

SERVING: Ladle soup into the bowls and sprinkle cheese on top.