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Vegetarian Black Bean Soup
(12 Servings)

4 cups dried black beans, rinsed
2 Tbsp. olive oil
2 large green bell peppers, chopped
1 large onion, chopped
6 large garlic cloves, minced
2 Tbsp. ground cumin
1 1/2 Tbsp. chili powder
2 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. Tabasco sauce
2 4-oz. cans diced green chilies
1/2 cup tomato sauce
1/4 cup fresh lime juice

Chopped tomatoes
Chopped red onion
Grated Monterey Jack cheese
Sour Cream
Chopped fresh cilantro (optional)
Baked Tostitos (opt.)

Place beans in large pot. Add enough cold water to cover by 3 inches
and soak overnight. Drain beans, reserving 3 cups soaking liquid.
Return beans to pot. Add enough cold water to cover. Simmer beans
until tender, stirring frequently, about 2 hours. Drain well.

Heat oil in heavy large Dutch oven over medium heat. Add bell
peppers, 1 onion, garlic, cumin, chili, basil, oregano and Tabasco
and cook until vegetables are tender, stirring occasionally, about
10 minutes. Add beans, reserved soaking liquid, green chilies and
tomato sauce and bring to boil. Reduce heat to low, cover and cook
until chili is thick, stirring occasionally, about 45 minutes.

Mix in lime juice. Season with salt and pepper. Ladle chili into
bowls. Serve, passing tomatoes, red onion, cheese, sour cream,
cilantro, and chips separately.


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