Veggie Black Bean Soup

• 1 lb dry black beans
• 1 quart vegetable stock (or enough to cover the beans by half an inch)
• 2 large onions
• 3 plum tomatoes
• 1 large long hot pepper
• 2 tsp ground cumin
• 1 tsp ground coriander
• 2 bay leaves
• 1 tbsp worcestershire sauce
• 1 tbsp fresh lime juice
• 2 tbsp olive oil
• 1 salt & pepper

1. Soak beans in a pot of water overnight
2. Heat olive oil in large soup pot & cook chopped onion & pepper until soft.
3. Add beans, veggie stock, chopped tomatoes & all other ingredients.
4. Cover & bring to a boil.
5. Stir & reduce heat & let simmer for an hour.
6. With a metal laddle smash some of the beans on the bottom of the pot & stir to thicken the soup.
7. Serve in bowl & garnish with chopped scallions, teaspoon of sour cream & chopped tortilla chips.

black beans, vegetable stock, onions, tomatoes, long hot pepper, ground cumin, ground coriander, bay leaves, worcestershire sauce, lime juice, olive oil, salt

Taken from cookpad.com/us/recipes/354829-veggie-black-bean-soup (may not work)