Ingredients
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2 cups dried black beans
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2 tablespoons olive oil
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5 garlic cloves, minced
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2 cups chopped celery
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1/4 cup chopped celery leaves
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2 cups diced carrots
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10 cups water
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3 bay leaves
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14 1/2 ounces diced tomatoes
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/8 teaspoon cumin
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1 teaspoon dried oregano
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1 teaspoon dried cilantro
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2 cups chopped onions
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2 cups chopped red bell peppers
Instructions
- Soak beans overnight; drain.
- In a large soup pot, heat oil. Add in garlic, onion, red peppers, celery, celery leaves and carrots. Cover and cook for about 10 minutes, until veggies start to soften.
- Add water, bay leaves, canned tomatoes, salt, pepper, cumin, oregano and cilantro. Bring to a boil. Add drained black beans.
- Bring to a boil and then reduce heat and simmer for about 2 hours or until beans are tender.
- Discard bay leaves and serve.