Soutwestern Black Bean Soup

[mos]

Soutwestern Black Bean Soup
2 cups dried black beans
1 bay leaf
2 tbs olive oil
1 onion, chopped
2 cloves garlic, chopped fine
1 jalapeno pepper, chopped fine (optional)
1 stalk celery, chopped
2 carrots, chopped
2 tsp ground cumin seed
1 tbs chopped fresh oregano or 1 teaspoon dry
Sea salt
Soak beans overnight in 6 cups water. Drain, replace with fresh water, and add bay leaf. Bring beans to a boil, skim off the foam, and then simmer until tender, about 1 hour.

Heat olive oil over medium flame. Add onion, garlic, jalapeno, celery, and carrot. Cook vegetables until onion is translucent, about 7 minutes.

Add cumin, and cook one minute more. Add vegetables, along with oregano, and two pinches of sea salt to beans. Cover and cook another 30 minutes, or until beans are soft.

Serves 4-6

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