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Black Bean Soup

2 cups dried black beans
1 small onion, diced
1 medium green bell pepper, diced
1 large carrot, diced
1 celery stalk, diced

1/4 cup cilantro, chopped
2 small jalapeño peppers, minced
2 Tbsp. butter1 medium tomato, diced
2 garlic cloves, minced
2 tsp. cumin
1/2 cup medium hot salsa

Pick through beans for stones and bad beans. Place in a medium saucepan and cover with 2 inches of water. Bring to a boil over high heat. Cook at a gentle boil for 10 minutes, cover, and remove from heat. Let stand undisturbed for at least 1 hour.

Sauté onions, bell peppers, carrots, celery, cilantro, and jalapeños in butter over medium-high heat for 10 minutes. Add tomatoes and garlic and continue to cook over medium heat for 5 more minutes.

After beans have soaked, drain and place in large saucepan with sautéed vegetables, and cover with 2 inches of water. Bring to a boil, lower the heat and simmer uncovered until beans are tender. Stir occasionally and add water if needed. Let cool.

Drain beans and vegetables, reserving liquid. Puree beans and vegetables in batches along with a small amount of liquid in the food processor (if desired you can reserve some beans and vegetables for texture). Mix in enough of the reserved liquid to create a soup-like consistency; then add cumin and salsa to taste.