From Entrees of Love written by Eileen Shoals

1 lb. Black Beans 1 Large White Onion, chopped
1 Gallon Water 3 Cloves Garlic, chopped
3 Cups Carrots, chopped 1/2 Tablespoon Cayenne Pepper
3 Cups Tomato, chopped 1/2 Tablespoon Crushed Red Pepper
2 Cups Celery, peeled and chopped 1/2 Tablespoon Garlic Powder
2 Cups Green Onion, chopped 1 12 OZ Package Sausage, Sliced (Optional)
1 Cup Bell Pepper, chopped 2 Tablespoons Salt
1 Cup Parsley, chopped 1 Tablespoon Cumin
2 Bunches Cilantro, chopped

Soak Beans in hot water overnight. Drain beans and rinse thoroughly in colander. Place beans in large pot with water. Brown Sausage in frying pan with a light oil. Add all ingredients to Beans. Stir and bring to a boil. Cook on high heat for 1 hour, stirring occasionally. Soup will thicken as it cooks. Lower temperature and continue cooking for 1 more hour. For thinner soup, boil until beans are just cooked. For thicker soup, cook uncovered, longer on low to medium heat and continue stirring.

(If you desire an extra spicy soup, increase ingredients to 1 Tablespoon Cayenne pepper, 1 Tablespoon Crushed Red Pepper and 1 Raw Jalapeno, chopped).

Be careful not to overcook or burn your Beans. Adjust your heat if your water evaporates faster than the beans cook. Serve with buttered French Bread, Crackers or Tortilla Chips.