Quick and Easy Caribbean Black Bean Soup

I adapted this from my son-in-law's mother's recipe. She was a vegetarian, but I use chicken broth. I live alone, so this recipe serves me for a dinner (can't resist 2 bowls) and lunch the next day. It needs nothing else but crusty bread. Dee-licious!

• Ready In: 22 mins
• Serves: 4-5
• Yields: 2 quarts

Ingredients

• 2 (15 ounce) cans black beans
• 2  bay leaves
• 2 (14 ounce) cans chicken broth
• 1⁄2-1  red bell pepper, cut into 1/4 inch dice
• 1⁄2-1  green bell pepper, cut into 1/4 inch dice
• 2  medium shallots, coarsely chopped
• 4  large garlic cloves, coarsely chopped
• 1⁄4-1⁄2 teaspoon ground cumin
• 1  teaspoon dried oregano
• 3 -4  drops Tabasco sauce

Directions

1. Drain and rinse beans well under hot water. Add to chicken broth and bay leaves in a large pot. Simmer while preparing veggies.
2. Saute red and green pepper and shallots in 1/2 c extra-virgin olive oil, until shallots are translucent. Add garlic, cumin, and oregano and cook for about 2 minutes.
3. You may puree the peppers, shallots and garlic, or add the mix to the bean/chicken stock as is. Add tabasco sauce, salt and pepper to taste.