A friend gave me this great recipe for black bean soup, and I made a few substitutions (included below). It's a very easy recipe. I think it's something we will make often.
Black Bean Soup
4 red peppers, roasted and chopped
1 cup boiling water
1.5 cups finely chopped onions
3 garlic doves, minced or pressed
1 jalapeno chile, minced, or 1/4 teaspoon cayenne
2 tablespoons vegetable oil
1 teaspoon ground cumin
1/3 cup water
3 cups undrained canned tomatoes (28-ounce can)
4 cups undrained cooked black beans (two 16-ounce cans)
1/4cup chopped fresh cilantro
In a soup pot, saute the onions, garlic, and chile or cayenne in the oil for about 5 minutes, stirring frequently, until the onions are translucent. Add the cumin, cup water, and the juice from the tomatoes. Break up the tomatoes by squeezing them into the soup pot.
Cover and bring to a boil. Lower the heat and simmer, covered, for 5 minutes. Add the black beans and their liquid, and continue to simmer, stirring occasionally to prevent sticking.
Drain and chop the roasted red peppers. Add them to the soup and cook for 5 to 10 minutes longer, until the onions are tender. Stir in the cilantro and remove the soup from the heat. Puree the soup in a food processor or with an immersion blender.
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