Directions

1. In a large Dutch oven cook and stir bacon over medium-high heat until crisp. Remove bacon, reserving drippings in pan. Crumble bacon and set aside. Season beef strips with salt and pepper to taste; add to Dutch oven. Cook and stir until browned. Drain fat. Stir in bouillon, garlic powder and 6 cups water. Bring to boiling; reduce heat. Cover and simmer about 1 hour or until meat is tender.
2. Stir in beans, celery and jalapeño. Return to boiling; reduce heat. Cover and simmer 15 minutes more or until heated through. Stir in reserved bacon, cilantro, green onions, and salt and pepper to taste. Remove soup from heat. Let stand, covered, 10 minutes. Ladle soup into bowls. Top with chopped avocado, and serve.