Black Bean Soup

• 1 pound Dried Black Beans
• 4 cups Low Sodium Chicken Broth
• 2 cups Water
• 3 cloves Garlic, Minced
• 1 whole Medium Onion, Diced
• 1 whole Red Bell Pepper, Seeded And Diced
• 1 whole Green Bell Pepper, Seeded And Diced
• 1 whole Yellow Bell Pepper, Seeded And Diced
• 1 teaspoon Kosher Salt (more To Taste)
• 1-1/2 teaspoon Chili Powder
• 1-1/2 teaspoon Cumin
• FIXINS
• Sour Cream
• Avocado, diced
• Cilantro Leaves
• Lime Wedges
• Corn Tortillas Cut Into Strips

1. Place the beans in a bowl or pot, cover with cold water, and allow to soak overnight *OR* add beans to a medium pot and cover with hot water. Bring to a boil, then boil for 2 minutes. Turn off the heat, cover the pot and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water.
2. In a medium pot, add beans, chicken stock, water, onions, and bell peppers. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 hours. At that time, add salt, chili powder, and cumin and stir. Cover and continue simmering for another 30 minutes to 1 hour, until the liquid level is to your liking (anywhere from very thick to a thinner soup is fine!)
3. Taste for seasoning and add more of what it needs. Serve soup in a bowl with sour cream, extra diced bell pepper, avocado, cilantro, tortilla strips, and a lime wedge.

black beans, chicken broth, water, garlic, onion, red bell pepper, green bell pepper, yellow bell pepper, kosher salt, chili powder, cumin, sour cream, avocado, cilantro, wedges, corn tortillas

Taken from tastykitchen.com/recipes/soups/black-bean-soup-14/ (may not work)