Vegetarian Black Bean Soup

When my family, one by one, with the notable exception of the cook, chose to eat a vegetarian diet, my friend Stephanie Schaeffer gave me this recipe.  It became a staple in our menu, and has remained so even now that we are all omnivores again.  This is simple and quick to make, and most of the ingredients are already in the pantry and fridge.

1/3 C Olive Oil

2 C diced Onion

1 C diced Green Pepper

1 C diced Carrot

1 C diced Celery

1 Tbsp. + 1 tsp. minced Garlic

1 Tbsp. Cumin

1 Tbsp. Coarse salt

2 tsp. Paprika

1 Bay Leaf

2 sprigs chopped Cilantro

Dash of dried Oregano

Dash of freshly ground Black Pepper

3 Dashes of Hot Sauce

¼ C Tomato Paste

1 tsp. Apple Cider Vinegar

2 cans (15 oz. each) Black Beans, including liquid

2 C Water

Heat olive oil in large saucepan.  Add onion, peppers, carrots, celery, and garlic and sauté until vegetables are soft.  Add all of the rest of the ingredients and bring to a boil; lower heat and simmer 20 minutes.

Serve with cornbread- yummy!