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Cuban Black Bean Soup
 Soup:3 cans black beans (I make my own and then freeze in the cooking liquid) **DO NOT DRAIN** - If you have all day you can actually cook about 1/2 lb. of dry beans in 6 c. water with a bay leaf and then use those beans with the cooking liquid. I just didn't have time and had homemade black beans on hand in the freezer 1/2 T. canola oil 1 large bell pepper 1/2 red onion 1/2 T. cumin 1 1/2 T. oregano 2 tsp. sugar 1 tsp. salt Toppings: avocado cilantro red onion jalapeno or other hot pepper (I still have some frozen from last year's garden) diced ham radish Chop up bell pepper and onion. You do not have to be too particular because they will get blended later.  Heat oil in a large skillet over medium heat, add pepper and onion, and saute about 10 minutes until onion is tender.  Stir in cumin and oregano and cook 2 minutes stirring frequently. Remove from the heat and let stand 10 minutes. Place vegetable mixture in a blender with 1/4-1/2 c. water and puree until smooth Place beans in pan and bring to a simmer.  Add vegetable mixture, sugar, and salt to beans and simmer 10 minutes. Ladle into bowls. Add toppings to soup.  Enjoy!I had planned on taking a picture of every step, but I just got too hungry! Thanks to Heather Lilly for her suggestion to use a lot of light and the macro setting on my camera. They are still nothing like her shots, but they are at least getting better. Linked up at: 
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