Black Bean Soup

3 cans black beans, drained
1 small green bell pepper, diced
1 small onion, diced
2 med. carrots, peeled and diced
1 T. Olive oil
1 T. flour
3 cloves garlic, minced
1 t. Cumin
3 c. chicken stock
1/2 c. Sour Cream (opt.)
In a large stock pot, heat oil. Add onion and cook until tender. Add pepper, garlic, cumin and carrots cook for 2 more minutes. Sprinkle flour over vegetable. Stir in chicken broth and beans. Bring to a boil, turn down the heat and simmer for 20 minutes. Serve in bowls and top with sour cream. Serves 8.