It’s Friday, or as I like to call it recipe day. Today’s recipe is one of my husband’s absolute favorites. It is always a big hit and even my mom liked it, so you know it’s good.

Southwestern Black Bean Soup

1 onion
3 cloves garlic
1 yellow or orange bell pepper
2 jalapenos (if you like your food really spicy add three)
2 tbsp olive oil
1 tomato
4 cans black beans
2 tbsp ground cumin
1 tbsp chili powder
1 can organic tomato sauce
3 cups organic vegetable broth
salt and pepper to taste

In a stockpot or large soup pot sauté onion, garlic, bell pepper and jalapenos in olive oil. When onions begin to become translucent add tomato. Drain two cans of the black beans and add to the pot. Mash up the other two cans of black beans and add to the pot. Add tomato sauce, vegetable broth, cumin, chili powder, salt and pepper. Bring to a boil, then reduce heat to medium low and cook for about ½ hour.

I still haven’t been able to remember what I wanted to blog about yesterday. It came to me once yesterday when I was driving, but of course I forget it again by the time I got home. I will have to carry a pen and paper with me this weekend so that as soon as I remember I can write it down.