Black Bean Soup

• 3 c. dried black beans
• 1 tsp. salt
• 1 c. chopped onion
• 1 c. sliced carrot
• 2 tsp. dried whole oregano
• 1/2 tsp. ground cumin
• 4 cloves garlic, minced
• 2 (14 1/2 oz.) cans no-salt whole tomatoes, undrained and chopped
• 1 (11 oz.) can vacuum packed white corn (optional)
• 1 (8 oz.) can no-salt tomato sauce
• 10 c. water
• 1 c. chopped celery
• 1 c. chopped green pepper
• 2 tsp. dried whole basil
• 1 tsp. black pepper
• 1/4 to 1/2 tsp. ground red pepper
• 1 bay leaf

1. Sort and wash beans; place in large Dutch oven or stockpot. Add 10 cups water and salt, bring to boil and cook 1 minute. Remove from heat; cover and let stand 1 hour.
2. Do not drain beans. Add celery, onion, green pepper, carrot, basil, oregano, black pepper, cumin, red pepper, garlic cloves, and bay leaf to beans. Bring mixture to boil, cover, reduce heat and simmer uncovered 1 1/2 hours or until beans are tender.
3. Add tomatoes, corn and tomato sauce; stir well.
4. Bring to boil, reduce heat and simmer uncovered 30 minutes.
5. Discard bay leaf.
6. Yields 4 1/2 quarts (serving size 1 1/2 cups).

black beans, salt, onion, carrot, oregano, ground cumin, garlic, salt, white corn, tomato sauce, water, celery, green pepper, basil, black pepper, ground red pepper, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=222682 (may not work)