black bean soup

my mom's black bean soup

2 cans black beans with liquid
6 cups water
1 Tb. olive oil
3 c. chopped onion
10 medium garlic cloves, chopped
2 tsp. cumin
2 tsp salt
1 medium carrot, diced
1 medium bell pepper, diced
1 1/2 c. orange juice
1/2 tsp. black pepper
1/4-1/2 tsp cayenne pepper
1 8-ounce can of tomato sauce

heat olive oil in a skillet. add onion, half the garlic, cumin, salt and carrot. saute over medium heat until the carrot is just tender. add remaining garlic and the bell pepper. saute until everything is very tender, another 10-15 minutes. add the sauteed mixture to the beans.

stir in orange juice, black pepper, cayenne, water, and tomato sauce. puree all or some of the soup in a blender or food processor, and return to soup pot. simmer over very low heat 10-15 minutes more.

*i added also about 28 oz of pureed pumpkin and a can of crushed tomatoes- this served 10 people with a little bit leftover.

i served this with whole wheat quesadillas with cilantro and onion, guacamole, and a chicken dish: chicken breasts with cumin baked with diced tomatoes and a teeny bit of tomato sauce (ends up making a light sauce).