Black Bean Soup

Ingredients

• •1 pound dried black beans, rinsed
• •1 can (14.5 oz) diced tomatoes, undrained
• •2 chicken bouillon cubes
• •1 tsp cumin
• •1 tsp garlic powder
• •1/2 tsp chili powder
• •6 cups water
• •1 tbsp olive oil
• •Salt and black pepper to taste

Instructions

1. 1

   **Soak the beans**: Cover the beans with 3 inches of water and let them soak overnight, or use the quick-soak method — boil for 2 minutes, cover, and let sit for 1 hour. Drain and rinse.

2. 2

   Heat the olive oil in a large pot over medium heat. Add the drained beans, diced tomatoes with their juice, bouillon cubes, and 6 cups of water.

3. 3

   Bring to a boil, then reduce to a low simmer. Partially cover and cook for 1.5 to 2 hours, stirring occasionally, until the beans are very tender and starting to break apart.

4. 4

   Stir in the cumin, garlic powder, and chili powder. Cook for 10 more minutes.

5. 5

   For a thicker soup, mash some of the beans against the side of the pot with a spoon. For a smooth soup, blend half of it and stir it back in.

6. 6

   Season with salt and pepper to taste.