Black Bean Soup II

Ingredients

4 cups dried black beans, rinsed

2-3 tablespoons extra virgin olive oil

2 large green chopped bell peppers

2 chopped cooking onions

7 minced garlic cloves

2 tablespoons ground cumin

1 1/2 tablespoon chili powder

2 teaspoons dried basil

1 teaspoon dried oregano (optional)

1/2 teaspoon hot pepper sauce (such as Tabasco)

8 oz. canned dice green chilies

2 cup tomato sauce

1/4 cup fresh lemon or lime juice

Chopped tomatoes

Chopped red onion

Grated cheddar cheese

Sour Cream

Chopped fresh cilantro

Totopos (Baked Tostitos, optional)

1. Place beans in large pot. Add enough cold water to cover by 3 inches and soak overnight. Drain beans, reserving 3 cups soaking liquid. Return beans to pot. Add enough cold water to cover. Simmer beans until tender, stirring frequently, about 2 hours. Drain well.

2. Heat oil in a large soup pot over medium heat. Add bell peppers, 1 onion, garlic, cumin, chili, basil, oregano and Tabasco and cook until vegetables are tender, stirring occasionally, about 10 minutes. Add beans, reserved soaking liquid, green chilies and tomato sauce and bring to boil. Reduce heat to low, cover and cook until chili is thick, stirring occasionally, about 45 minutes. Mix in lemon or lime juice. Salt and pepper to taste.

Serve chili in bowls. Pass tomatoes, red onion, cheese, sour cream, cilantro, and chips separately.

Makes 12 servings