Black Bean Soup II (GF)

Make or use leftover black beans (or you can just use 2 cans of black beans adding vegetables and seasonings)

1 cup dry black beans
3-4 quarts water
1 small onion chopped
1 tsp. Serrano pepper chopped (if you like them spicy)
2 roma tomatoes chopped
½ green pepper chopped
1 clove garlic minced
1 Tablespoon oil
½ tsp onion powder
½ tsp garlic powder
salt to taste
fresh cilantro (optional)

Boil beans 2 minutes in enough water to cover; remove from heat. Cover and let stand 1 hour before cooking. Drain water. Cover with 3-4 quarts of water. Heat water to boiling again. Boil uncovered for 2 minutes. Reduce heat to low. Cover and simmer (do not boil beans they will burst), stirring occasionally, for 2 hours or until beans are softened.

Chop vegetables, sauté onions, garlic, and green peppers until they start to become tender. Add tomatoes and cook for 2 minutes. Add vegetables and spices to beans. (Don’t salt beans until this point, it will make them tough.) Just before serving add freshly chopped cilantro if you want them to be spicier.

Soup ingredients
1-2 cups water
½ green pepper chopped
1 can corn
1 can chopped tomatoes
¾ cup cooked rice
¼ tsp chili powder
2 tsp taco seasoning

Make beans or use 2 cans of black beans, adding seasonings to them. Then add extra water, green peppers, corn tomatoes, rice, and seasonings. Let simmer for 25 minutes.

Serve with sour cream and tortilla chips.
Alisha Bailey, Indy