Ingredients

4 c. Dry Black Beans Rinsed
2 Tbsp. Extra virgin olive oil
2 lrg Green Bell Pepper Minced
1 lrg Onion -- Minced
6 lrg clv garlic -- Chopped
2 Tbsp. Grnd Cumin
1 1/2 Tbsp. Chili Pwdr
2 tsp Dry Basil
1 tsp Dry Oregano
1/2 tsp Tabasco Sauce
8 ounce Diced Green Chiles Canned
1/2 c. Tomato Sauce
1/4 c. Fresh Lime Juice Minced Tomatoes Minced Red Onion Grated Monterey Jack Cheese Lowfat sour cream Minced Fresh Cilantro Optional Baked Tortilla Chips Optional

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Black Bean Soup Vegetarian

Servings: 8

Place beans in large pot. Add in sufficient water to cover by 3 inches and soak overnight. Drain beans, reserving 3 c. liquid. Return beans to pot. Add in sufficient cool water to cover. Simmer beans till tender, stirring frequently, about 2 hrs. Drain well. Heat oil in heavy large Dutch oven over medium heat. Add in bell peppers, onion, garlic, cumin, chili pwdr, basil, oregano and Tabasco and cook till vegetables are tender, stirring occasionally, about 10 min. Add in beans, reserved soaking liquid , green chilies and tomato sauce and bring to a boil. Reduce heat to low, cover and cook till chili is thick, stirring occasionally, about 45 min. Fold in lime juice.
Season with salt and pepper. Ladle chili into bowls. Serve, passing tomatoes, red onion, cheese, lowfat sour cream, cilantro and chips separately.
Vegetable; 0 Fruit; 1 Fat.
NOTES: I usually salt the beans while they are cooking. I think they are better when cooked with salt. I usually make only half of the recipe, as it makes a big pot even with half.