Comfort food at its best; this warm and spicy soup is substantial - a perfect meal when served with crusty bread and a big salad.  Corn bread is a great accompaniment, too.  Note - As this soup sits, it will thicken: if you want a thinner soup, add more water or stock.

Basil Leaves, Cayenne Pepper, Cumin Ground, Ginger Ground, Hot Chili Powder, Oregano Greek

2 tablespoons olive oil
1 Spanish onion, chopped
1 red bell pepper, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, finely chopped or pressed
1 teaspoon dried basil leaves
1 teaspoon dried Greek oregano
2 teaspoons chili powder, or more, to taste
2 teaspoons ground cumin, or more, to taste
1/2 - 1 teaspoon cayenne pepper (optional)
1/4 teaspoon ground ginger
2 bay leaves
1 pound dried black turtle beans, quick cooked until soft or 6 cups cooked (about 3 - 4 cans)
8 cups water or chicken stock

Optional:
Limes
Freshly chopped cilantro
Freshly chopped basil
Chopped scallions
Sour cream or yogurt

Place a large stockpot over medium heat and when it is hot, add the oil.  Add the onion, bell pepper, carrots, celery, garlic, basil, oregano, chili powder, cumin, cayenne, ginger and bay leaves and cook until the onion is soft, about 10 minutes.  Add the beans and chicken stock and bring to a boil.  Lower the heat to low and cook for 3 - 4 hours.  Cover and refrigerate at least one and up to 5 days.

If you want a pureed soup, simply place the soup, in batches, in a blender or food processor fitted with a steel blade and blend until smooth.

Place in a pot and gently reheat; just prior to serving, squeeze the juice of 1/4 lime on each serving and garnish with cilantro, basil, scallions and yogurt or sour cream.

Yield: about 10 - 12 cups
Level of Difficulty: 2
Time: 3 - 4 hours plus 1 day refrigeration