Black Bean Soup
Adapted from How to Cook Everything Vegetarian
1-1/2 tablespoons canola or olive oil
2 medium red bell peppers, diced
1/2 tablespoons cumin
1/2 tablespoons paprika
1/2 tablespoons allspice
3 cups black beans, cooked from dry, drained
4 cups chicken broth
Juice of 1 lime, or to taste
1/4 cup cilantro, chopped
Sour cream or plain yogurt
Heat 1-1/2 tablespoons of the oil in a heavy soup pot over medium heat. Add the peppers and cook until softened, about 5 minutes. Stir in the spices and cook, stirring constantly, for an additional minute.
Add the beans, stock, and salt and pepper to taste. Bring to a gentle boil, then simmer, stirring occasionally, for 10 minutes.
To thicken the soup, purée it briefly with a stick blender, transfer half through food mill or into a blender, or just mash it by hand. Remove from the heat and add the lime juice. Adjust seasoning as necessary, garnish with cilantro and yogurt or sour cream. Serve immediately.