Boulder Black Bean Soup Recipe
Servings: 1
Ingredients
- 2 tsp extra virgin olive oil
- 1 med onion, minced
- 3 clv garlic, chopped
- 1 tsp dry whole oregano
- 1/2 tsp dry whole thyme
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- 3 c. canned black beans, rinsed and liquid removed
- 3 c. low sodium chicken broth
- 1 x jalapeno pepper from can, minced (opt)
Directions
- Heat oil in large saucepan over medium heat. Saute/fry onion and garlic till tender, about 5 min. Stir in oregano, thyme, cumin and pepper; cook 1 minute longer. Place half the beans in a blender and puree till smooth, adding chicken broth as needed to make a smooth puree. Add in puree, remaining whole beans and broth to saucepan. Bring to a boil over medium heat, then simmer uncovered for 20-30 min. Serve garnished with diced tomatoes and, if you like, onion and shredded cheese.
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