Black Bean Soup

• 1 pound dried black beans
• 1/4 cup olive oil
• 2 green bell peppers, chopped
• 1 large onion, chopped
• 3 garlic cloves, chopped
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 4 cups (or more) water
• Sour cream
• Chopped fresh cilantro
• Minced seeded jalapeno chilies

1. Place beans in large Dutch oven.
2. Add enough water to cover by 5 inches.
3. Simmer until beans are tender, about 2 hours.
4. Heat oil in large skillet over medium-high heat.
5. Add peppers, onion and garlic.
6. Saute until brown, about 10 minutes.
7. Add oregano and cumin; stir 1 minute.
8. Add to beans.
9. Add 4 cups water.
10. Bring to boil.
11. Reduce heat; simmer until mixture thickens, stirring often, about 45 minutes.
12. Season with salt and pepper.
13. (Can be made 1 day ahead.
14. Cover; chill.
15. Bring to simmer before serving thinning with more water if too thick.)
16. Ladle soup into bowls.
17. Serve with sour cream, cilantro and jalapenos.

black beans, olive oil, green bell peppers, onion, garlic, oregano, ground cumin, water, sour cream, fresh cilantro, jalapeno chilies

Taken from www.epicurious.com/recipes/food/views/black-bean-soup-705 (may not work)