Blackbean Soup

This has become a staple recipe at our house. Even the kids like it, so we eat it quite a bit. I have to thank my sister Erin for passing this on to me. And blackbeans are high in antioxidants, along with the fiber!

2 tablespoons butter (I use olive oil)
1 onion, finely chopped
1 red bell pepper, finely chopped
1 1/2 tablespoons jalapeno, finely chopped (I've left this out before and it was fine)
3 cloves garlic, minced
2 cubes vegetable bouillon
1 and 1/2 cups boiling water
2-15 ounce cans black beans, undrained
15 ounce can white beans
1/4 teaspoon salt (I omit this)
1/2 teaspoon cumin
1/2 tablespoon brown sugar
1/2 teaspoon black pepper
juice of 1 and 1/2 limes
1 and 1/2 tablespoons cornstarch

In large stock pot melt the butter over medium-low heat and add the onion, celery, peppers and garlic. Cook until the onion begins to turn translucent. Mix the boullion and boiling water and add to the pot. Simmer for about 10 minutes.

Add the beans, salt, cumin, brown sugar and black pepper. Stir well and allow to simmer for about 5 minutes. In a small glass combine the cornstarch and 1 1/2 tablespoons of water. Stir well. Add this mixture and the lime juice to the soup. Stir well.

Allow to simmer and thicken for about 10 minutes. You may now serve soup or turn the heat to low and allow the flavors to muddle until you are ready to eat. This soup keeps well for a few days in the refridgerator. The flavors will become deeper overnight.

(Sometimes I serve this over brown rice, or with tortilla chips and salsa, sour cream and cheese. It's delicious plain too).