2-4 T Olive Oil
1 onion
1-3 carrots
2 stalks celery
4 cloves garlic
2.5 t cumin
dash of cayenne pepper depending on taste
2 cans black beans
1 can diced tomatoes (I happened to have a 10 oz can with jalapeno, cilantro and lime)
4 cup water
3 chicken bouillon (or 2 cans chicken broth. For vegan, use vegetable broth)
3/4 cup rice
Sautee onion, carrot, celery and garlic in olive oil until onions are clear. Add cumin and cayenne pepper and sautee additional 5 minutes. Add beans with liquid and tomatoes. Add water and bouillon. Bring to a boil and simmer until veggies are tender. Remove 4 cups of soup and puree in blender. Add back to soup. Add rice. Return to boil and simmer until rice is tender. Top with fresh cilantro or dried, shredded cheddar cheese or sour cream and serve with corn bread or tortilla chips.
p.s. I am just making this the first time. I may have additions or changes to make.
