Black Bean soup is an earthy soup with a rich bean flavor. Serve it as a first course with Snapper Caribbean ‘Style or Butternut Squash, Cheese, and Walnut Croquettes. It is also a great meal in itself with tortillas or Buttermilk Cornbread and a salad.

SERVES 8 to 10.

INGREDIENTS

• 2 cups dried black beans
• 6 cups water
• 1 tablespoon vegetable oil
• 1 onion, diced
• 4 cloves garlic, chopped
• 1 stalk celery, diced
• 2 large carrots, diced
• 1 teaspoon cumin
• 1/4 teaspoon cayenne
• salt to taste
• 4 cups Vegetable Stock
• 3 tomatoes, peeled, seeded, and chopped
• 2 tablespoons tomato paste
• 2 tablespoons dry sherry
• 1 tablespoon tamari or soy sauce
• sour cream and fresh cilantro for garnish

INSTRUCTIONS

1. Sort through the beans for smalls rocks, and rinse with water to clean.
2. Put the beans in a soup pot with the 6 cups of water. Bring to a boil.
3. Reduce the heat, and simmer, covered, until beans are tender, approximately 1 1/2 hours.
4. While the beans are cooking, sauté onions and garlic in oil until onions are soft.
5. Add celery, carrots, cumin, cayenne, and salt. Sauté until carrots are tender, about 5 minutes.
6. Drain beans. Combine beans, stock, and vegetables in a large soup pot. Add tomatoes, tomato paste, sherry, and tamari or soy sauce. Adjust seasonings to taste.
7. Simmer for 20 to 30 minutes.
8. Before serving, garnish with sour cream and cilantro.