soup!

The vegan-style soup I made yesterday turned out so well I thought I should share it with everyone. You may or may not be a vegan, but even meat and dairy eaters are going to love this flavorful and filling winter soup. The recipe serves two, and does require some kind of food processor.

Wash two cups of black beans and stir them into six cups of boiling water. Lower heat and cover; simmer for an hour.

Core, seed, and dice two ripe red bell peppers. Drop the pieces into two tablespoons of olive oil in a shallow baking dish, and roast uncovered at about 325 degrees for an hour.

When the peppers are done, take a little of the liquid from the soup and put it in the food mill along with the cooked, diced peppers. Process until you get a puree-thickness sludgy liquid. Give the beans a quick once-over with some kind of masher -- a potato masher will do. Not all the beans need to be squashed, but you'll want to break them down enough so the soup thickens. Stir in the pepper sludge.

Add a teaspoon or more of salt (to taste), a quarter teaspoon of black pepper, a quarter teaspoon of Cayenne, either two teaspoons of garlic powder or two crushed garlic cloves. Cook for another half hour to an hour, or until beans are very tender and/or liquefied.

Serve hot with crackers.

Happy eating.