Black Bean Soup

• 1 pound black beans

• 1 teaspoon salt

• 2 tablespoons olive oil

• 1 onion, diced (about 1-cup)

• 3 large cloves garlic, minced (about 1 tablespoon)

• 2 bell peppers, preferably 1 red, 1 green, diced

• 1 rib celery, diced ( I omitted since I couldn't find just one rib; threw in some celery seed instead)

• 1 medium carrot, diced (sliced thinly)

• 1 tablespoon chili powder

• 1 teaspoon cumin

• 1/4 teaspoon cayenne pepper

• 1 teaspoon dried oregano

• 2 cups frozen chopped spinach

• Lime wedges

Rinse black beans and pick out any debris;  put the beans in a slow-cooker set on high. Add salt and 8 cups water. Cook 8 hours or overnight.

In a wide, deep pot such as a Dutch oven or a large skillet, heat olive oil over medium-high heat. Add onion and garlic.

Add peppers, celery and carrot to skillet, stirring as you do. Cook, stirring occasionally, until vegetables have shrunk and some are browning. Add spices and spinach and cook until spinach wilts.

Add to beans in crockpot; (or beans to vegies in Dutch oven) you may want to add more water. Cook until hot. Serve with a lime wedge for squeezing over soup. Serves 8. Freeze leftovers up to 6 months.

This made a BIG pot, more than 8 servings.

The Courier Journal, 11 Oct 2006.