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Black Bean Soup

This is really an old one, I think it came from Monica Hupp, a dear old friend. She and her family spent a few years in Puerto Rico. I think you remember them, they were our best friends when we lived in Tennessee.

Ingredients

  • 2 quarts of beef stock or broth
  • 4 medium chopped onions
  • 3 green peppers chopped
  • 5 cloves garlic chopped
  • 2 T. salt
  • 1 tsp. oregano
  • 1 tsp. cumin
  • 1 oz. red wine vinegar or balsamic
  • cooked rice hard boiled eggs & onions, chopped

Instructions

  • Mix salt, oregano, garlic, cumin and vinegar
  • Fry onions with garlic and peppers in oil
  • Add salt mixture,
  • Add beans, and stock and water
  • Simmer until beans are tender about 2 hours
  • Puree about 1/4 of this mixture in a blender
  • Return to pot and simmer.This will make a thicker soup.
  • Serve with a small scoop of rice, chopped egg and onion.

Notes

A good salad is all you need and bread of course.