Mexican Black Bean Soup

• 2 lb. black beans, soaked overnight in water
• 1 c. bell pepper, chopped
• 2 cloves garlic, crushed
• 2 (8 oz.) cans tomato sauce
• 2 tsp. oregano
• 2 tsp. Accent
• 4 tsp. sugar
• salt and pepper to taste
• 1 1/2 to 2 qt. water
• 2 c. onion, chopped
• 2 c. celery, chopped
• 1 lb. beef Sizzlean, finely chopped
• 2 tsp. cumin
• 4 tsp. chili powder

1. Wash beans thoroughly.
2. Soak overnight in enough water to cover beans.
3. Discard water.
4. In a large Dutch oven, cover beans with 1 1/2 to 2 quarts of water.
5. Cook, covered, 1 hour.
6. Add other ingredients.
7. Cook 3 more hours.
8. Salt and pepper to taste. Let soup cool slightly.
9. Place in small batches in food processor. Puree until smooth.
10. Serve with steamed white rice or as an accompaniment with rice.
11. Freezes well.
12. Serves 12.

black beans, bell pepper, garlic, tomato sauce, oregano, accent, sugar, salt, water, onion, celery, beef sizzlean, cumin, chili powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=393791 (may not work)