Black Bean Soup

From The Joy of Cooking with several changes and additions.

1 lb dried black beans
3 tbs olive oil
1 cup chopped celery, including leaves
1/2 cup chopped onion
1/2 cup sliced carrots
2 cloves chopped garlic
4 medium bell peppers, seeded, chopped and roasted
4 ears corn, roasted, kernels removed from cobs
1 14 oz can diced tomatoes
1/2 tsp dried cilantro
1/2 tsp cumin
1/4 tsp dried thyme
pinch Cayenne pepper
1 bay leaf
1 tbs salt


Soak 1 lb dried black beans, according to package instructions, usually overnight, in 8 cups water. Drain and reserve soaking liquid. Add water to soaking liquid to get 8 1/2 cups total liquid.

Heat oil in large soup pot, add celery, carrot, onion and garlic. Saute until onion is translucent. Add spices and stir, about 1 minute. Add beans and all liquid. Bring to a boil, reduce heat, simmer covered about 2 1/2 hrs or until beans are tender. Add tomatoes, corn and peppers. Simmer 20 min more. Puree 1/2 of the soup in a food processor or blender and stir back in the pot.

Makes 7 cups. Serve over rice.