Black Bean Soup

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Black Bean Soup

Yield 4

Author Arlene Jacobs

Ingredients

• 2 tbsps. extra-virgin olive oil
• 1 onion, cut in ¼ inch dice
• 1 green pepper, cut in ¼ inch dice
• 3 large cloves garlic, 2 chopped, 1 smashed
• 2-19 oz. cans black beans with their liquid
• 3 sprigs thyme
• 1 bay leaf
• 1 tsp. cumin
• ½ tsp. oregano
• Pinch hot pepper flakes
• 1 tsp. red wine vinegar

Instructions

1. In a large sauté pan over medium-high heat, sauté the onions and peppers until beginning to soften – about three minutes. Lower the heat and add the 2 chopped garlic cloves and cook gently for about two minutes more.
2. Add the black beans and their liquid, thyme, bay leaf, cumin, oregano and hot pepper flakes. Add two cups water. Bring to a boil, reduce heat to low and continue to cook for about 20 minutes or until a full flavor develops. Add more water, if necessary and adjust seasonings.
3. GARNISHES: (optional)
4. Chopped onions
5. Grated cheddar
6. Diced avocado
7. Chopped cilantro

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