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Black Bean Soup

1 jalapeno, chopped

1⁄2 cup chopped onion

1 cup chopped carrot

1⁄4 cup chopped sweet pepper

vegetable oil

salt and pepper to taste

1 clove garlic, minced (or grated)

2 tsp chili powder

1 tsp ground cumin

2 Tablespoons tequila (optional)

2 cans black beans, drained and rinsed

3 cups water

1 Tablespoon Better than Bouillon- Seasoned Vegetable

Saute the jalapeno, onion, carrots, and pepper in a small stock pot in the oil

until the onions turn translucent. Season with a salt and pepper to taste. Add

the garlic, chili powder, and ground cumin and continue to cook until they

become fragrant.

Optionally de-glaze the pan with the Tequila.

Add the black beans, water and the Better than Bouillon to the pan and bring

to a boil. Reduce heat to a simmer, cover and simmer for about an hour,

stirring occasionally.

Taste and season if needed.

Serve in bowls topped with shredded cheese, cubed avocado and cilantro. Add

a wedge of lime to squeeze over the bowl just before you eat it.

Makes 3 bowls of wonderful soup.

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