For the Black Bean Soup:
2. Drain the beans and rinse. Place these in a large pot and cover with fresh water or chicken stock. Add the bacon.

3. Heat the olive oil in a large sauté pan over moderate heat. Add the onions and sauté until tender, about 7 minutes. Add the garlic cloves, cinnamon and cumin and cook for 2 minutes longer.

4. Add the onion mixture to the beans. Bring to a boil and simmer about 1 1/2 hours, or until the beans are very soft. Puree the soup. Adjust the seasoning.

5. Ladle the soup in to bowls. Add a dollop of sour cream to each bowl and a scoop of avocado salsa.

Serving Size: 1 bowl