By Samantha Schwalm

 

 

Black Bean Soup:

1/2 cup of onions

1/2 cup of orange bell pepper

1 garlic clove

2 tablespoons of chopped cilantro

1 32 oz cans of black beans

1 16 oz can of diced tomatoes

1 tablespoon olive oil

 

 

Place olive oil, onion, pepper, and garlic into a dutch oven. Sauté on medium high, until tender, about 5 minutes. Add cilantro, black beans, and tomatoes. Bring to a boil, and simmer for an hour. With a mixer or immersion blender, blend soup until smooth. Serve warm with a dollop of sour cream and chopped cilantro as garnish.