Black Bean Soup

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1.3 cups black beans dried
• 4  garlic cloves minced
• 1 tablespoon ground cumin 
• 0.5 teaspoon kosher salt 
• 2 tablespoons juice of lime fresh
• 8 teaspoons monterrey jack cheese shredded
• 1 tablespoon olive oil 
• 3 cups onion chopped
• 1 teaspoon oregano dried
• 1 teaspoon pepper sauce hot
• 1 cup bell pepper red chopped
• 2 cups vegetable broth organic
• 2 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• ladle
• blender

Directions

1. Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour.
2. Drain beans.
3. Heat a large saucepan over medium-high heat.
4. Add oil; swirl to coat.
5. Add onion and bell pepper; cook 8 minutes or until tender, stirring frequently.
6. Add cumin, oregano, and garlic; saut 1 minute.
7. Add beans, vegetable broth, and water. Bring to a boil; partially cover, reduce heat, and simmer 1 hour and 30 minutes or until beans are tender.
8. Place half of bean mixture in a blender.
9. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
10. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed soup to pan. Stir in lime juice and next 3 ingredients (through black pepper). Ladle soup into bowls; top evenly with cheese, and if desired, onion, sour cream, and cilantro.