Black Bean Soup

Sylvia and I made this... we didn't let it cook for as long and it was supposed to and it was really more of a chunky veggie soup... it was wonderful and reflected the colors of what is going on outside right now in Connecticut. It is getting cold and so far a major highlight of my fall time has been making this soup with Sly.

1 large onion, chopped
3 cloves garlic, minced
1 green bell pepper, chopped
2 cans (or 3 cups) black beans, rinsed and drained
1 tbsp. oregano
1 tsp. cumin
2 bay leaves (NOT TRYING TO BUY $12 BAY LEAVES FROM WESHOP)
1-2 tsp. chile powder (WE ARE OUT)
generous grating of black pepper
1-2 tsp. minced chipotle chiles in adobo sauce (NOT ENTIRELY SURE WHAT THIS IS)
2 15-ounce cans diced tomatoes
4-5 cups vegetable broth or water
1 cup fresh or frozen corn kernels (optional)
lime wedges
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In a large pot, saute the onions, garlic, and bell pepper until the onions soften, about 3 minutes. Add the beans, seasonings, and tomatoes, and stir to combine. Add 3 cups vegetable broth or water. Reduce the heat to a simmer, and cook, uncovered, for about 1 hour, adding additional water or vegetable broth as needed to keep a soupy consistency. Just before serving, add the corn, if you like, and heat through. Serve in bowls with lime wedges. Makes 4-6 servings.

We found the recipe here