Black Bean Soup

4 Cups Dry Black Beans
8 cups water
2 carrots, sliced
4 stalks celery, sliced
2 onions, diced
2 green peppers, diced
4 tomatoes, blanched, skinned and chopped
5 cloves garlic, crushed
1 tsp. red wine vinegar
Basil, Oregano, and Thyme .

Soak dried black beans in water overnight, rinse and cover with 1” of water in large pot or kettle. Cook over medium heat until tender. Add water as needed to maintain 1” water level. Add sliced carrots, celery and vinegar (optional). Sauté onions and green peppers and garlic in wok until browned. Add to pot. Add tomatoes and cook until carrots are tender. Add salt, pepper and spices to taste. Garnish with a dab of sour cream.

Serves 10-12