Sweet and Spicy Black Bean Soup

3 cups black bean, soaked overnight
1 tbsp cumin seed
1 tbsp coriander seed
1 tbsp dry oregano
1 large onion, diced
6 garlic cloves, minced
3 jalapeno peppers, seeded and roughly chopped
2 large bay leaves
1 tsp salt
1 - 28 fl oz (796 mL can diced tomatoes
1 cup homemade BBQ sauce - your favourite
1/2 tsp cracked pepper
juice of 1 lime
1/4 cup chopped cilantro

Drain and rise the soaked beans and place them in a soup pot. Heat a small skillet and toast the cumin, coriander, and dried oregano until fragrant. Grind the spices and add them to the beans, along with the onion, garlic, jalapenos and bay leaves. Cover with cold water by 2 inches. Bring to a boil; reduce heat and simmer gently, partially covered, until the beans are very tender (approx. 1 hour). Check the water level and add more to cover if it gets low. Add salt in the last 15 minutes before the beans are finished cooking.

Stir in the tomatoes, BBQ sauce, and cracked pepper. Simmer for about 20 minutes to marry the flavours. Using a hand blender or food processor, puree the soup until smooth. Reheat and add more water if necessary. Before serving season with lime juice, cilantro and if desired salt.

Top with your favourite salsa, a nice peach or mango one is wonderful!

Number of Servings: 8

Recipe submitted by SparkPeople user MADEMCHE.