Hearty Black Bean Soup

Nobody can go through an entire winter without one big batch of black bean soup. This soup uses the bean cooking water as its stock, which just makes the soup thicker and richer. Sautéed carrots, peppers, and onions, along with some nice cumin and chili powder, make a satisfying, colorful, and classic soup for any cold winter day or night.

4 cups dried black beans

2 tablespoons olive oil

1 medium onion, sliced

8 cloves garlic, minced

4 carrots, sliced

1 bell pepper, diced

3 tomatoes, diced, or

1 (14-ounce) can diced tomatoes

1 tablespoon cumin

1 teaspoon salt

1 tablespoon chili powder

4 to 8 cups water or vegetable stock

1 cup tomato puree (or 1/2 cup tomato paste mixed with ½ cup water)

• Cook the beans in 9 cups of water.
• Set the beans aside without draining them.
• Heat the olive oil in a stockpot over medium heat and sauté the onion, garlic, carrots, bell pepper, tomatoes, cumin, salt, and chili powder. Add 4 cups of water or stock, the tomato puree, and the cooked black beans (with their cooking liquid).
• After stirring, add up to 4 more cups of water or stock, depending on how thick you like your soup. Let the soup simmer for at least another 30 minutes.

SERVES 12 TO 1 6