Black Bean Soup

Submitted by Beth Ellen Holimon

6 cans black beans rinsed
1 quart stock
I can diced tomatoes
1 large onion
Several cloves of minced garlic
Salt
Pepper
Ground Red Pepper
Garlic salt
Cumin
Lime juice

Saute chopped onion and garlic in olive oil with a bunch of cumin and oregano until onions are clear. Add stock and tomatoes, bring to a boil. With a stick blender, blend up tomatoes and onions. Add beans, ground red pepper and garlic salt and lime juice to taste. Simmer for awhile (like 20 minutes). Stick your stick blender in to blend beans – just a little, to make the broth thicker.

Serve with cilantro and sour cream. Over rice is good too. Use jalepeno sauce for some zing.