Tomatoy Black Bean Soup

I am really big on tomato sauce in soups- it gives them such a nice consistancy.  So thick and creamy... exactly what I want my soup to be.  The one thing I find really ironic is that it's almost 90 degrees here.  Why do I keep making thick, piping hot soups?.. Because I like them, I guess... What will I do when it gets above 100?  I honestly don't know.  I guess that remains to be seen. 

One more thing to say- I am so sick of studying.  My AP exams are just 2 and 3 weeks away, and I am wading through almost 500 pages of text about history.  Which is why I have been neglecting this blog recently... obviously, I AM trying my best, but school comes first.

Tomatoy Black Bean Soup

Adapted from Fat Free Vegan

Serves 8

1 large onion, chopped
4 cloves garlic, pressed
1 large red bell pepper, chopped
1 15-ounce can diced tomatoes, preferably fire-roasted

1 cup dried black beans, soaked

3-4 yukon gold potatoes, cubed
4-5 cups water plus vegetarian chicken bullion
1 tablespoon chili powder
1 tbsp ground cumin
½ teaspoon chipotle chile powder
1 tbsp oregano
Salt and pepper to taste
28 oz can tomato sauce
4 cups vegetarian mutton (opt)
2 tbsp corn starch mixed with 3 tbsp water
Grated cheese, to serve (opt)

Heat a Dutch oven over medium high heat, and add a bit of water with the onion. After 2 minutes of sautéing, add in the garlic. After that is mixed in, add in the bell pepper. Sauté until tender, about 6 minutes. Add in through the tomato sauce, reduce heat, and cook, covered, for 45 minutes, until the beans are tender. Add the corn starch and mutton, if using, and heat through. Serve, topped with cheese, if desired.