South American Black Bean Soup
2 chopped onions
3 chopped celery stalks
2 chopped carrots
3 cloves minced garlic
1 chopped jalapeno
1 tsp thyme
2 tbsp cumin seeds
1 tbsp oregano
1 tsp salt
1 tsp cracked black peppercorns
1/4 tsp cayenne pepper
1 can tomato paste
6 cups vegetable stock
4 cups cooked black beans
1/3 cup freshly squeezed lime juice
*Saute onions, carrots, and celery and cook, until softened, about 5 minutes.
*Add garlic, jalapeno, thyme, cumin, oregano, salt, peppercorns and cayenne and cook for 1 minute.
*Add tomato paste and stir to combine.
*Transfer to stoneware and add stock and beans and stir to combine.
*Cover and cook on low for 8-10 hours.
*Stir in lime juice.
*In the cookbook it says to puree the soup in batches. I skipped this step today!
*Top with chopped cilantro