Quick And Easy Caribbean Black Bean Soup - cooking recipe

Ingredients

2 (15 ounce) cans black beans
2 bay leaves
2 (14 ounce) cans chicken broth
1/2 - 1 red bell pepper, cut into 1/4 inch dice
1/2 - 1 green bell pepper, cut into 1/4 inch dice
2 medium shallots, coarsely chopped
4 large garlic cloves, coarsely chopped
1/4 - 1/2 teaspoon ground cumin
1 teaspoon dried oregano
3 -4 drops Tabasco sauce

Preparation

Drain and rinse beans well under hot water. Add to chicken broth and bay leaves in a large pot. Simmer while preparing veggies.
Saute red and green pepper and shallots in 1/2 c extra-virgin olive oil, until shallots are translucent. Add garlic, cumin, and oregano and cook for about 2 minutes.
You may puree the peppers, shallots and garlic, or add the mix to the bean/chicken stock as is. Add tabasco sauce, salt and pepper to taste.