Brazillian Black Bean Soup

2 cups dry black beans, soaked
4 cups water
1 tbsp olive oil
3 cups chopped onions
10 med. cloves garlic, crushed
2 tsp. cumin
2 to 2 1/2 tsp salt
1 medium carrot, diced
1 medium bell pepper, diced
1-1/2 cups orange juice
black pepper, to taste
cayenne, to taste
2 medium tomatoes, diced

Optional Toppings:
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sour cream
cilantro
salsa

1) Place the soaked beans in a kettle or Dutch oven with 4 cups water. Bring to a boil, cover, and simmer under tender (about 1-1/4 hours).

2) Heat olive oil in a medium-sized skillet. Add onion, half the garlic, cumin, salt and carrot. Saute over medium heat until the carrot is just tender. Add remaining garlic and the bell pepper. Saute until everything is very tender (another 10 to 15 minutes). Add the sauteed mixture to the beans, scraping in every last morsel.

3) Stir in orange juice, black pepper, cayenne and tomatoes. Puree all or some of the soup in a blender or food processor, and return to kettle. Simmer over very low heat 10 to 15 minutes more. Serve topped with an artful arrangement of sour cream, cilantro and salsa.

Makes 6 to 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user BKWERM.