Holland’s Black Bean Soup
  • 1 tablespoon olive oil
  • 2 medium-size yellow onions, chopped
  • 1 medium-size red bell pepper, chopped
  • 1 medium-size green bell pepper, chopped
  • 4 garlic cloves, minced
  • 4 teaspoons ground cumin
  • 1 teaspoon fresh oregano
  • 1 teaspoon dried oregano
  • 10 cans black beans
  • 1 tablespoon chopped jalapeno or Anaheim pepper
  • 2 large cans chicken or vegetable stock
  • 2 teaspoons coarse kosher salt
  • 1 teaspoon ground black pepper
  1. Heat olive oil in large nonstick skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about 8 minutes. Add garlic, oreganos, and cumin; stir 1 minute. Place 4 cans of the black beans and the pepper/onion mixture into a blender. Transfer the pureed mixture and the remainder of the black beans to 6-quart slow cooker. Add the hot peppers, then chicken stock. Cover and cook on low until beans are very tender, about 6 hours. Stir in salt, and pepper. Garnish soup with green onions and a cayenne sour cream.