{Recipe} Aruban Black Bean Soup

We woke up to frost everywhere this morning.  Brrr! This is a soup that would perfect on a day like today, though I eat soup all year round and actually had the inspiration for this soup on a warm day in Aruba.

I couldn't find a recipe for Aruban (or is it Arubian, I've seen it both ways?) Black Bean soup so I fiddled around with a few black bean soup recipes to come up with my own.

Aruban Black Bean Soup
{4 servings}

2 cans of black beans, rinsed and drained

1/2 large red onion, chopped

1-2 yellow peppers, chopped in large chunks

2-3 cups of vegetable broth

cumin, salt, pepper

1-2 cloves garlic, crushed

Saute onion and garlic in Dutch oven (add olive oil or spray if you like). Cook until translucent. Add peppers and saute for a few minutes more.  Add beans, broth and spices to taste. Bring to a boil and reduce heat to simmer.  Carefully remove a cup or two of the soup and puree in a blender (or use an immersion blender).  Return to pot and allow to thicken on low.  I served mine over brown rice.

So simple and satisfying!

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