Mexican Black Bean Soup

1 tablespoon olive oil
2 red chilies, chopped
1 medium onion, chopped
1 clove garlic, minced
1 teaspoon ground cumin
1 cup dry black beans
4 cups water
12 Cumin Pork Meatballs
2 tablespoons fresh cilantro, chopped
2 teaspoons lime juice
salt and pepper

1. Heat a large soup pot over medium heat and add the olive oil, chilies, onion and garlic, sautéing until tender.
2. Stir in the cumin, then the beans. Top off with water and bring to a boil. Reduce heat to a simmer and cook covered until beans are tender, about 1 hour.
3. Place meatballs into the soup and continue to simmer until fully cooked, about 15 minutes. Season soup with salt and pepper to taste.
4. Ladle soup into bowls and drizzle with lime juice and a pinch of cilantro to serve.

Makes 4 servings