Black Bean Soup

• 1 1/4 cups dried black beans
• 1 tablespoon olive oil
• 3 cups chopped onion
• 1 cup chopped red bell pepper
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 4 garlic cloves, minced
• 2 cups organic vegetable broth
• 2 cups water
• 2 tablespoons fresh lime juice
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 8 teaspoons shredded Monterey Jack cheese
• 2 tablespoons finely chopped onion (optional)
• 1/4 cup light sour cream (optional)
• 2 tablespoons chopped fresh cilantro (optional)

1. Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans.
2. Heat a large saucepan over medium-high heat. Add oil; swirl to coat. Add onion and bell pepper; cook 8 minutes or until tender, stirring frequently. Add cumin, oregano, and garlic; saute 1 minute. Add beans, vegetable broth, and water. Bring to a boil; partially cover, reduce heat, and simmer 1 hour and 30 minutes or until beans are tender.
3. Place half of bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed soup to pan. Stir in lime juice and next 3 ingredients (through black pepper). Ladle soup into bowls; top evenly with cheese, and if desired, onion, sour cream, and cilantro.
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black beans, olive oil, onion, red bell pepper, ground cumin, oregano, garlic, vegetable broth, water, lime juice, hot pepper, kosher salt, freshly ground black pepper, shredded monterey jack cheese, onion, light sour cream, fresh cilantro

Taken from www.myrecipes.com/recipe/black-bean-soup-2 (may not work)