Loaded Black Bean Soup

Time: 3 hours

Yield: 10 servings
Recipe from Cooking Light

3 C dried black beans
4 bullion cubes
12-16 C water
1 Tb canola oil
2 green of red peppers, chopped
2 onions, chopped
1 1/2 T cumin
2 T oregano
1 1/2 T sugar
2 t salt


red onion
sour cream
cheddar cheese
tortilla chips

1. Put the beans, bullion, and water in a large soup pot. Bring to a boil, then turn down to medium heat and let simmer for 2 1/2 hours. I always add a little bit of salt here as well.

2. When your beans are soft and cooked through, heat a large skillet up and add oil. Saute the chopped onion and pepper, until the onion is a beautiful golden brown color.
3. Blend the cooked onions and pepper in a blender with 1/2 C water, the cumin, and oregano. Don't puree this, just get it blended up a bit, so there are still some chunks in the mixture.
4. Add the onion/seasoning mixture to the soup.
5. Add the sugar and the salt.
6. Simmer for 10 minutes.
7. Serve with toppings.