Black Bean Soup with Roasted Red Pepper

• 2 Tbs. olive oil
• 1 medium-sized onion, chopped (about 1 1/2 cups)
• 2 tsp. whole cumin seeds
• 1 lb. dried black beans, picked over and rinsed (2 1/2 cups)
• 2 large cloves garlic, peeled
• 1 1/4 tsp. salt
• 2 large red bell peppers, halved and seeded
• 1 tsp. Dijon mustard
• 13 cup chopped cilantro
• 2 Tbs. fresh lime juice
• 1 to 2 jalapenos, seeded and diced
• Zest of 1 orange

1. Heat 1 Tbs.
2. oil in 6-qt.
3. pressure cooker over medium-high heat.
4. Add onion and cumin, and saute 3 minutes, or until onion softens.
5. Add 7 cups water, beans, garlic and 1 tsp.
6. salt.
7. Lock pressure cooker lid in place.
8. Bring to high pressure.
9. Reduce heat, and cook at high pressure 25 minutes.
10. Remove from heat, and allow pressure to come down naturally before removing lid.
11. (If beans are not tender, cover, and simmer over medium-low heat until fully cooked.)
12. Meanwhile, preheat oven to broil.
13. Roast bell pepper halves skin side up on baking sheet 15 minutes, or until skin is charred.
14. Wrap in wet paper towels until cool enough to handle.
15. Rub off skins.
16. Coarsely chop one pepper, and puree it with mustard, remaining 1 Tbs.
17. oil and 1/4 tsp.
18. salt in mini-chopper or blender.
19. Cut remaining pepper into 1/2-inch dice.
20. Stir diced red pepper, cilantro, lime juice, jalapenos and orange zest into soup.
21. Ladle into bowls.
22. Spoon 1 Tbs.
23. red pepper puree in center, and swirl.
24. Serve immediately.

olive oil, onion, cumin seeds, black beans, garlic, salt, red bell peppers, mustard, cilantro, lime juice, jalapenos, orange

Taken from www.vegetariantimes.com/recipe/black-bean-soup-with-roasted-red-pepper/ (may not work)