Description

This soup is delicious and filling and hits the spot on those cold winter days. It is vegetarian, but if you want a richer taste, use chicken stock instead.

Ingredients

• 1 1/4 c. dried black beans
• 1 T. olive oil
• 3 c. chopped onion
• 1 c. chopped red bell pepper
• 1 T. ground cumin
• 1 t. dried oregano
• 4 garlic cloves, minced
• 2 c. vegetable stock
• 2 c. water
• 2 T. fresh lime juice
• 1 t. hot pepper sauce
• 1/2 t. kosher salt
• 1/4 t. freshly ground black pepper
• 2 T. finely chopped onion (optional)
• 1/4 c. light sour cream (optional)
• 2 T. chopped fresh cilantro (optional)
• 8 t. shredded Monterey Jack cheese

Steps

1. Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans.
2. Heat a large saucepan over medium-high heat. Add oil; swirl to coat. Add onion and bell pepper; cook 8 minutes or until tender, stirring frequently. Add cumin, oregano, and garlic; saute 1 minute. Add beans, vegetable stock, and water. Bring to a boil; partially cover, reduce heat, and simmer 1 hour and 30 minutes or until beans are tender.
3. Place half of the bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel or paper towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed soup to pan. Stir in lime juice and next 3 ingredients (through black pepper). Ladle soup into bowls; top evenly with cheese, and if desired, onion, sour cream, and cilantro.