Black Bean Soup

½ cup diced green bell pepper, (pan-fry in 2 tablespoons butter until peppers are soft)
1/4 teaspoon garlic powder
2 cans (15 oz each) black beans, drained
1/4 teaspoon cumin
½ teaspoon black pepper
1 teaspoon sugar
2 cups water
4 chicken bouillon cube
1 cup diced sweet onions
1 cup shredded mozzarella cheese for topping

In a pot, heat and dissolve bouillon and sugar in 2 cups of water, stir rapidly until it comes to a boil. Lower heat to medium low and mix in fried green bell pepper and all the other ingredients (except the onions and cheese,) cook covered on low heat for 30 minutes stirring often. Add more water to thin if needed.
Spoon 1-1/2 tablespoons of sweet diced onion in bottom of each soup cup bowl, fill with black bean soup, sprinkle 1/4 cup mozzarella cheese over the top then heat bowls in a microwave oven, heat on 50% power just long enough for cheese to melt on top. Let cool slightly before serving

Makes 5 servings

Goes well with white rice and Cornbread