Mexican Black Bean Soup

• 2 c. black beans
• 6 c. water
• 2 Tbsp. butter or oil
• 1 carrot, minced
• 1 onion, minced
• 1 clove garlic, minced
• 1 or 2 jalapeno peppers, minced
• 1 Tbsp. cumin
• salt and pepper to taste
• 1 Tbsp. (or to taste) lime juice
• 2 c. chopped fresh or canned tomatoes

1. Soak beans overnight.
2. The next day, bring beans to a boil in 6 cups water.
3. Simmer until almost tender.
4. Heat butter and saute carrot, onion and garlic.
5. Add to beans along with jalapeno peppers.
6. Continue cooking until beans are done.
7. Puree half of bean mixture and return to pot with remainder of cooked beans. Add salt, pepper, cumin, lime juice and tomatoes.
8. Allow to simmer a few minutes to blend flavors.
9. Adjust seasonings if necessary. Serve hot.
10. Freezes well.

black beans, water, butter, carrot, onion, clove garlic, jalapeno peppers, cumin, salt, lime juice, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=163537 (may not work)