Ingredients:
1 pound dried black beans

• Hot Sauce
• Salt and Pepper
• Water
• Olive Oil
• 1 large white onion, finely diced
• 1 tsp ground cumin
• 2 tsps chili powder
• 2 dashes cayenne pepper
• ½ tsp dried oregano (or ½ tbsp chopped fresh)
• 4 cloves of garlic, finely minced/crushed
• 2 carrots, diced
• 3 ribs celery, diced
• 6 cups chicken stock or broth *
• 2 large bay leaves
• 1 can diced tomatoes, with juice
• 1 polska kielbasa, sliced*
• 1 cup corn kernels (plain or roasted, frozen or canned is fine)
• Handful fresh cilantro, chopped

*Substitute vegetable broth and omit kielbasa for a vegetarian version

Directions:

Rinse beans and put in a pot with enough water to cover. Add a palm full of salt and a couple of dashes of hot sauce. Bring to a boil and let sit off-heat, covered, for one hour. Drain water and add fresh water (salted again) and simmer on the stove or in a slow cooker until tender (about 2 more hours)

In a Dutch oven, drizzle bottom with olive oil and sauté onion, carrots and celery until onion is translucent. Add garlic, cumin, chili powder, cayenne, and oregano, and a couple pinches of salt and pepper, and sauté until fragrant. More spices can be added later, to taste.

This recipe comes courtesy of Lisa Dorr-Pozos. It can easily be made with vegetable broth. Meat isn’t needed at all if you prefer a vegetarian soup. Garnish with shredded cabbage or other greens if you like. Serve with bread or tortillas.

Serves 4 or more for dinner.