Lenten Recipe: Black Bean Soup

Black Bean Soup

1 cup finely chopped onion
1/2 cup finely chopped green bell pepper
4 large cloves garlic, finely minced
2 medium, ripe tomatoes, peeled and chopped
1 tablespoon cider vinegar
1 teaspoon paprika
1/2 teaspoon each ground cumin, dried oregano, and pepper
1 bay leaf
1 1-pound can black beans, rinsed and drained (or 2 cups of cooked beans)
3 cups Vegetable Broth, or 3 cups of water plus 3 cubes vegetable bullion
Salt to taste
Optional: 2 teaspoons olive oil
If cooking with oil: Heat oil in a medium saucepan over medium heat. Add onion, bell pepper, and garlic. Cook, stirring frequently, 5 minutes.
If cooking without oil: Wilt onion, bell pepper, and garlic over medium low heat for about five minutes.

Add tomatoes, vinegar, and spices. Reduce heat to low and cook, stirring occasionally, 15 minutes.
Puree 1 cup of the beans in a blender (or mash with a fork). Add to saucepan, along with remaining beans, water, and vegetable broth .
Simmer uncovered, stirring occasionally, 40 minutes.
Add salt to taste.
Remove and discard bay leaf before serving.