Black Bean Soup - cooking recipe

Ingredients

2 c. dry black beans
6 c. water
1 Tbsp. olive oil
3 c. chopped onion
1 medium diced carrot
10 cloves crushed garlic
1 medium bell pepper
1 1/2 c. orange juice
2 tsp. cumin
black pepper and cayenne to taste

Preparation

Soak beans at least 4 to 6 hours or overnight.
Put soaked beans in kettle with 4 cups of water.
Bring to boil.
Cover and simmer about 1 1/4 hours or until tender.
Heat olive oil in medium skillet.
Add onion, 1/2 garlic, cumin and carrot.
Saute over medium heat until carrot is just tender.
Add rest of garlic and bell pepper.
Saute until everything is tender (10 to 15 minutes).
Add to beans.
Stir in orange juice, black pepper and cayenne.
Puree all or part of soup in food processor or blender.) This step makes thicker soup and is optional.
Simmer on low heat for 10 to 15 minutes.
(Better made 12 to 24 hours ahead.) Yields 6 to 8 servings.