Cuban Black Bean Soup

3 cloves garlic, minced
2 large green peppers, chopped (350 gm)
1 med white onion (235 gm)
1 med sized jalapeno pepper
bay leaf
1/4 cup olive oil
3 tsp chicken paste boullion, (*or vegetarian) or 3 chicken boullion cubes
120 gm corn
2 cans black beans, mostly drained
1 can small white beans, mostly drained
4 cups water, approx
large handful of cilantro
1 Tbsp dried oregano
salt & pepper to taste
salt & pepper to taste

Makes approx 10 servings. Chop the 2 green peppers and onion. Chop med size jalapeno. Hold half back half the pepper and onion. Saute garlic, jalapeno, 1 of the green peppers and half the onion and oregano in the olive oil. Once soft then add the remaining chopped green pepper and onion. Add in the rest of the ingredients and bring to simmer for about half hour. Add in salt and pepper to taste. Serve.

As with most soups it tastes even better the next day. Also, I've tried substituting red and yellow peppers but they did not taste right. I'd recommend sticking with all green which typically are less expensive anyway.

Option: If you skip adding in the 4 cups of water and boullion, you can just serve the thicker bean mixture over brown rice. *As always you can substitute in vegetable broth for vegetarians.

Number of Servings: 10

Recipe submitted by SparkPeople user BIGFORKIAN.