Pepper and Tomato Soup

Also known as "I lost it at the Farmer's Market today" soup.  Inspired by the tomato based soup recipes in Anna Thompson's Love Soup, as well as a really cool salsafied version of gazpacho I tried at the Cactus Club in Boston a few years back.  It took about thirty minutes to make, and most of that was dicing veggies, so it's an easy soup to satisfy cravings for.

1 yellow or orange bell pepper, diced into medium chunks (green peppers are too sharp tasting, red are too sweet) 

6 large tomatoes, also diced into medium chunks 

1 can red or black beans 

1 small onion, diced to fry

2 cups water

1 tbs lemon juice 

1 1/2 cup olive oil

pepper, garlic powder, ginger, and cilantro to taste

Fry the peppers and onions in olive oil until they soften and brown.  Add the water and lemon juice and let boil while dicing up the tomatoes.  Add the tomatoes, pepper, garlic powder, beans, and cilantro.  Boil for about five more minutes, keep an eye on the tomatoes to be sure they're not beginning to look too much like stewed tomatoes.  

Best with some Italian crusty bread, although pita bread is also a pretty good companion for the soup.