Kari's Black Bean Soup

(updated 1/22/07)

1-2 T Vegetable oil

1 onion, chopped

1 green bell pepper, chopped

3 garlic cloves chopped

2 14 oz cans black beans (my favorite thing to use is Goya Black Bean Soup - in the hispanic section. If you use this, omit the chicken broth)

1 - 1 1/2 cups chicken broth (depends on how soupy you want it)

1 14oz can chopped tomatoes

1 small can chopped green chilis (by the salsa usually, use jalepenos if you like it spicy)

1 t Cumin or to taste

Sour Cream

Shredded cheddar

Optional:

Corn Tortillas (Do not buy Mission brand, they are awful!!)

Avocado (1/2 per person)

In a medium saucepan, heat the oil. Add chopped onion & bell peppers. Cook 3-5 minutes till soft & translucent. Add the garlic and cook until fragrant, about 1-2 minutes. Dump in beans (don't rinse or drain), tomatoes, chilis and enough chicken broth to make it loose, but not too soupy. (should be like chili?). Add Cumin and any other fun spices that you happen to have like Chipotle Chili Pepper powder or Smoked Paprika.

Heat soup till warm & bubbling. Serve with sour cream and cheddar on top.

Optional: While the soup warms, heat a skillet on medium high. I like to add a tiny bit of oil, but skip this if you want. Add a corn tortilla and cook for about a minute per side until its just starting to brown but is still nice and soft. Remove & add about 3 slices of avocado to the center. Salt generously & roll up, serve as a side to the soup. We usually eat about 3 rolls per person which should take 1/2 an avocado per person.