Black Bean Soup

1 TBS olive oil
1 onion, chopped
4 cloves garlic, pressed
1 sm. red bell pepper, chopped
½ tsp. oregano
½ tsp. thyme
1 tsp. cumin
pinch red pepper flakes
2 cans chicken broth
2 cans black beans, drained
salt and pepper, to taste

In soup pot, heat oil over medium-high heat and add onion, garlic, and bell pepper. Cook until peppers are wilted and onion is translucent. Do not let garlic brown. Add spices and broth; bring to boil. Add beans and bring back to a boil; add salt and pepper to taste. In a blender, puree ½ soup (in batches! Don’t do all at once or you’ll have bean soup on ceiling). Add puree back to soup; reheat, and serve.

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