Cuban Black Bean Soup

2 cups dried black beans
2 ounces bacon, chopped
2 cloves garlic
1 large onion, chopped
1 large bell pepper, chopped
1/2 tsp ground cumin
1/2 tsp dried thyme
6 cups vegetable stock
1 28 oz can crushed tomatoes
1 tbsp lime juice
generous dash hot pepper sauce
Chopped fresh cilantro for garnish

Place black beans in a large saucepan and cover generously with water. Bring to a boil and boil 2 minutes. Remove from heat, cover and let sit 1 hour. Drain beans and rinse under cold water. In 5 quart dutch oven saute bacon until crisp and fat is rendered. Remove and dicard or save for another use. add the onion, garlic, and green pepper and saute about 5 minutes until softened and slightly browned. Stir in cumin and thyme and saute 1-2 miutes longer. stir in stock, tomatoes and beans and bring to a boil. Simmer the soup, covered for about 1 hour or until beans are tender, stirring occasionally. Transfer about 2 cups of the beans and vegetables to to a food processor or blender and process until smooth. Return to the soup and stir in with the lime juice and hot sauce. Serve with a dallop of reduced fat sour cream and chopped cilantro to garnish.



Number of Servings: 10

Recipe submitted by SparkPeople user HONEYDRIPPER.