Guatemalan Black Bean Soup

A hearty and tasty soup made with tomatoes, bell peppers, black beans, and spices that smell good. This Guatemalan-style soup is comforting and filling. It has crumbled cheese, fresh cilantro, and creamy sour cream on top.

Ingredients:

• 2 cups dried black beans
• 6 cups water
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tomatoes, diced
• 1 bell pepper, chopped
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• Salt and pepper to taste
• Crumbled cheese, for topping
• Fresh cilantro, chopped, for topping
• Sour cream, for topping

Instructions:

Rinse the black beans and soak them in water overnight

In a large pot, combine soaked black beans and 6 cups of water

Bring to a boil, then reduce heat to low and simmer for about 1

5 to 2 hours, or until beans are tender

In a separate skillet, saut chopped onion and minced garlic until softened

Add diced tomatoes and chopped bell pepper to the skillet, and cook until vegetables are tender

Transfer the cooked vegetables to the pot of black beans

Season the soup with cumin, paprika, oregano, salt, and pepper

Simmer for an additional 15-20 minutes to allow flavors to meld

Serve hot, topped with crumbled cheese, chopped cilantro, and a dollop of sour cream