From the kitchen of Jaime Barkwell
Drain & rinse:
5 cans black beans
Put them in a large pot and cover them with water.
Cook on medium heat for 20-30 minutes.
Drain most of the water.
Saute in a frying pan:
I onion, chopped
4-5 cloves garlic, minced
1 green pepper, chopped
olive oil
Add to beans.
Add:
1 tsp ground cumin
1 can vegetable broth
1 c hot salsa
Put about 2/3 of the above in a blender- you’ll need to do this is small batches.
Use the chop feature to blend together.
Pour back into the pot.
Simmer for at least 30 minutes.
Optional:
Sprinkle shredded cheese on top of each bowl of soup.
I love it with a scoop of sour cream too!