Tex-mex Black Bean Soup


1 (1-pound) package Black Beans
6 cups water
3 tablespoons butter or oil
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
3 ribs celery, diced
1 large onion, diced
5 cloves garlic, minced
2 tablespoons cumin
2 tablespoons dried oregano
2 teaspoons chili powder
2 teaspoons salt or seasoned salt to taste
3 tablespoons vinegar


Rinse and sort beans.

Put six cups of water in large pot, cover, and bring to a boil. While water is heating, start step three.

Add butter or oil to a heavy pot over medium-high heat. Add peppers, celery, and onions. Cook until onions are translucent, about 5-7 minutes. Add garlic, cumin, oregano, chili powder, and salt, reduce the heat to medium, and cook for another 3-4 minutes, stirring frequently.

Add beans and boiling water to vegetable and seasoning mixture. Reduce the heat to low, cover, and simmer for 1 1/2 – 2 hours, or until beans reach desired tenderness.

Add vinegar, stir, taste for seasoning, and adjust to your liking.