Simple Black Bean Soup
1 10.5 oz can black beans (can be drained and rinsed to reduce sodium)
1/2 cup (or more) sliced celery
1/2 (or more) green pepper, sliced whatever size you like
oil to saute celery and peppers (optional)
salt and pepper to taste (optional)
1 can-full of cold water
Saute the celery and pepper for five minutes in the pot you will use for soup. If you are using oil, add salt and/or pepper to it instead of waiting till the beans are added. Add beans and water, bring to a boil, then lower heat and let simmer, covered, for about 30-40 minutes, stirring occasionally. The soup should be thick, and it is very important you let it simmer for long enough that the flavors blend. The peppers should be soft. Enjoy!