Havana-Style Black Bean Soup

Daughter and I loved this; hubby thought there was a bit too much bell pepper for his taste, though he still liked it. I thought all the flavors in this soup came together perfectly. (I couldn’t find Caribbean or Cubanelle Peppers and my store didn’t even have an Anaheim, so I used a red bell. I didn’t use the optional fire-roasted pepper nor the drizzle of olive oil. Next time I’ll use a little less bell pepper.) It was the perfect winter Sunday supper. We had ours with some cornbread, which complemented it nicely.