Black Bean Soup

• 1 lb. black beans
• 1/4 c. cooking oil
• 1 large onion, sliced
• 1/2 c. shredded carrots
• 2 garlic cloves, sliced
• 2 tsp. salt
• 1 tsp. ground cumin
• 1/4 tsp. crushed dried red pepper
• 6 c. cold water
• 1 dried bay leaf
• 1/2 lb. chorizo sausage
• 1/4 c. lime juice

1. Soak beans overnight. Drain beans. Discard water. In a 4-quart saucepan, heat oil over medium-high heat. Add the next 6 ingredients. Cook until onion is tender. Add the beans, 6 cups water and bay leaf. Bring to boil. Reduce heat; cover and simmer 2 to 2 1/2 hours. Cool slightly.
2. Remove bay leaf. Place about 1 cup in blender; blend on high about 1 minute or until smooth. Repeat with second cup. Return all to saucepan. Cook chorizo and drain well.
3. Add to beans. Add the lime juice; cook about 20 minutes. If desired, serve with a dollop of sour cream on each serving.

black beans, cooking oil, onion, carrots, garlic, salt, ground cumin, red pepper, cold water, bay leaf, chorizo sausage, lime juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=914091 (may not work)