2 tablespoons olive oil
2 slices thick-cut bacon, diced
1 medium onion, chopped
1 tablespoon minced garlic
2 (15-oz.) cans black beans, drained, rinsed
1 (14 1/2-oz.) can diced tomatoes
3 cups reduced-sodium chicken broth
1 tablespoon sherry wine vinegar or red wine vinegar
1 teaspoon ground cumin
1/4 teaspoon hot pepper sauce
6 tablespoons sour cream
1/4 cup sliced green onions

1. Heat oil in Dutch oven or large pot over medium heat until hot. Add bacon; cook 2 to 3 minutes or until bacon just begins to brown. Add onion; cook 2 to 3 minutes or until tender. Add garlic; cook 30 to 60 seconds or until fragrant. Stir in black beans, tomatoes, broth, vinegar, cumin and hot pepper sauce. Increase heat to medium-high; bring to a boil. Reduce heat to low; simmer 25 minutes.

2. Remove from heat; let cool 15 minutes. Process soup in 3 batches in blender or food processor, pulsing just until slightly pureed but still chunky. (Soup can be made to this point up to 2 days ahead. Cover and refrigerate.) Return to Dutch oven; heat over medium heat until mixture simmers. Serve soup topped with sour cream and green onions.