Step 1

Rinse and soak the black beans.

Step 2

Drain the soaked, raw beans and put them in a large soup pot. Add the low-sodium vegetable broth and bring to a boil over medium-high heat. Decrease the heat to medium-low, cover, and cook for 1 1/2 hours, or until the beans are tender.

Step 3

When the beans are cooked, stir in the chopped onion, chopped bell pepper, and minced garlic. Increase the heat to high and cook, stirring frequently, for about 5 minutes.

Step 4

Stir in the optional tomatoes, undrained chilies, and cumin. Decrease the heat to low and simmer, stirring occasionally, for about 15 minutes, or until the flavors are blended.

Step 5

Serve hot, garnished with the reserved onion.

Step 6

Tip: This soup will keep for 1 week in the refrigerator, so double the recipe if you like.