Black Beans Soup Recipe

• 8 - 12 ounce. coarsely minced onion, available at many salad bars
• 2 ribs celery, diced
• 2 teaspoon chopped garlic in oil
• 2 tbsp. extra virgin olive oil
• 3 (16 ounce.) cans black beans, thoroughly rinsed and liquid removed
• 5 c. water
• 2 c. minced canned tomatoes
• 1 lg. green pepper, coarsely minced
• 4 scallions, minced
• 1/2 - 1 jalapenos, chopped
• 1 1/2 teaspoon grnd cumin
• 1 tbsp. minced fresh oregano, or possibly 1 teaspoon dry
• 1 bay leaf
• Freshly grnd black pepper to taste
• 2 tbsp. minced cilantro per serving

1. Saute/fry the onion, celery and garlic in warm extra virgin olive oil in a non - stick skillet till the onion begins to soften and brown.
2. Combine the beans with the water, tomatoes, green pepper, scallions, jalapeno, cumin, oregano, bay leaf and black pepper in a large pot.
3. Cover and bring to a boil.
4. When the onion mix is cooked, add in it to the beans and simmer 5 - 10 min.
5. Puree 4 c. of the soup mix in a blender or possibly food processor; return to the pot and continue to heat for 2 to 3 min.
6. To serve, remove the bay leaf, and spoon the soup into large bowls.
7. Sprinkle with cilantro.
8. Yields about 12 c.. A favorite in the U. S. Senate.

onion, celery, garlic, extra virgin olive oil, black beans, water, tomatoes, green pepper, scallions, jalapenos, grnd cumin, fresh oregano, bay leaf, freshly grnd black pepper, cilantro

Taken from cookeatshare.com/recipes/black-beans-soup-15262 (may not work)