Black Bean Soup

By Bailey1_

Ingredients

• 1 lb. dried black beans
• 6 C. water
• 2 garlic cloves, minced
• 1 tsp. cumin seed
• 1 tsp. oregano
• 1/2 tsp. dry mustard
• 2 Tablespoons coconut oil
• 2 C. onion, finely chopped
• 1 green pepper, seeded and chopped
• juice 1/2 lemon

Preparation

Step 1

Directions

Rinse beans and drain. Combine beans and water in pot and soak overnight. Cook beans, partly covered, over medium heat until almost tender, about 2 hours. Combine the garlic, cumin, oregano and mustard in a mixing bowl and mash with a wooden spoon until well blended. In a sauce pan, heat oil, cook onions and green pepper over medium heat until tender. Add the garlic mixture, lemon juice and 1/2 C. of bean liquid. Cover and simmer about 10 minutes. Pour into beans and cook 1 hour longer or until beans are tender. Pour 2 C. beans with liquid into a food processor or electric blender; blend well. Return this mixture to the bean pot and stir. Serve in soup bowls.