Cuban Black Bean Soup (based on Joy of Cooking)

1 lb dry black beans (~2 cups), soaked and drained
2 tbsp olive oil
2 medium onions, chopped
3 medium celery stalks, chopped
4 cloves garlic, minced
2 tsp ground cumin
2 tbsp chipotle in adobo sauce, or 2-3 fresh jalapenos, minced
1.5-2 cups canned tomatoes with liquid
9 cups water
2 tsp salt (to taste)
The juice of 1 lime
1/2 cup chopped cilantro
1 red bell pepper, diced
1/2 cup more chopped cilantro

Saute the onion, celery, pepper, garlic, and cumin in oil until softened. Add the soaked beans and water, bring to a boil, and simmer for about 2 hours, or until the beans are soft. Add the tomatoes, salt, 1/2 cup cilantro, and lime juice. Puree at least half of the soup, adding extra water if needed (leave some chunky, if desired, or puree it all for creamy texture). Return to the pot and add the remaining cilantro and diced red pepper, and heat through.

Serving Size: Makes 4 2-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user TURBODILLO.