Since Soup Weather will be with us for the next week or so, I made some this evening:
- 2 cans black beans (or an equivalent amount of dried beans, for less sodium, if you’ve got +4 hours of prep time)
- 1/2 of 1 green pepper
- 1/2 of 1 red pepper
- 2/3 of a medium-sized (about 3.5 inches diameter) white onion
- (4) 4-inch potatoes
- a handful (sorry) of fresh cilantro
- 3-4 cloves of garlic
- 1/8 teaspoon of cayenne pepper
- 1/4 teaspoon chili powder
- 1tablespoon of oregano
- 1/8 teaspoon +3 dashes sea salt
- a smidgen of black pepper, to taste.
Fine chop or puree the peppers, onion, and garlic.
Peel the potatoes, chop the carrots. Set these aside.
Lightly saute the pepper mixture. Add the beans and 3 cans of water. Bring this to a low boil, then add spcies, potatoes, carrots. Simmer as long as possible, adding more water if it seems that the soup is getting too low.
