Black Bean Soup

Serves 4

1 C dried black beans, soaked overnight and drained
3 C water
4 C reduced-sodium chicken broth
1 medium onion, finely chopped
1/2 to 1 clove garlic, minced
1/2 C finely grated carrot
1/3 C chopped green pepper
1/4 tsp oregano
1/4 tsp parsley
1/4 tsp cumin
Freshly ground black pepper to taste
1 bay leaf studded with 1 whole clove

Bring beans, water, and broth to a boil; reduce heat and simmer, covered, until beans are tender, about 2 to 3 hours. Sauté onions and garlic until onion is tender but not brown. Add garlic, carrot, and green pepper; cook until tender. Stir into beans. Add spices and simmer gently for 30 minutes. Add water, broth, or white wine during cooking if necessary. Discard bay leaf and clove.