Cuban Black Bean Soup - cooking recipe

Ingredients

2 (14 1/2 ounce) cans organic black beans
4 cups chicken stock (fresh or canned)
2 tablespoons olive oil
3 garlic cloves, pressed
1 medium yellow bell pepper, chopped
1 medium onion, chopped
2 teaspoons paprika
3 teaspoons cumin
3 bay leaves
1 teaspoon chili powder
1/4 - 1/2 teaspoon red pepper flakes
1 tablespoon red wine vinegar
1 pinch salt, to taste
1 pinch black pepper, to taste

Preparation

Over medium-low heat, add oil to stock pot.
Add garlic, bell pepper and onion, and cook until onion is clear, not browned.
Add chicken stock and dry seasonings, stirring well.
Add black beans and cover. Reduce heat to low and cook 20-30 minutes.
Add red wine vinegar during last 5 minutes of cooking.
Remove bay leaves before serving.
Serve over prepared brown rice or prepared Kasha and bulgur wheat to add additional fiber.