Black Bean Soup

A great thing to make on a cold day. I love to eat this with tortilla chips warmed in the oven. Spice it up if you like things extra-hot. Or, use a light hand with the spices if you desire a milder taste.

Black Bean Soup

One pound dried black beans
6 cups water
3 cups chicken or vegetable broth
3 tablespoons olive oil
1 green bell pepper
1 red or orange bell pepper
1 onion
8 cloves garlic
2 tablespoons lime juice
½ cup orange juice
16-ounce can plum tomatoes
½ teaspoon thyme
½ teaspoon cumin
½ teaspoon black pepper
1 cup cooked rice

Soak beans in cold water overnight.

Drain beans, rinse, and discard any stones. Place beans in a large stockpot with 6 cups water and bring to a boil. Reduce heat and simmer, covered, for 2 hours. When beans are easily pierced with a fork, proceed to next step.

Chop peppers, onion, and garlic. Saute vegetables in skillet with olive oil until vegetables are tender.

Combine vegetables and beans in stockpot. Add remaining ingredients and simmer for 30-40 minutes. Just before serving, add rice and heat through.