Tangy Black Bean Soup

Sonoma diet cookbook.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1⁄2 cup onion, chopped
• 12  minced garlic cloves (2 tablespoons minced)
• 2  tablespoons extra virgin olive oil
• 1⁄2 teaspoon ground cumin
• 8  cups reduced-sodium chicken broth
• 3 (15 -16 ounce) cans black beans, rinsed and drained
• 1  lemon, sliced into 1/2 inch thick pieces
• 1⁄2 cup dried tomatoe (not oil-packed)
• 1  small  jalapeno pepper, seeded and finely chopped (optional)
• 1  tablespoon fresh oregano, chopped or 1  teaspoon dried oregano, crushed
• 1 1⁄2 teaspoons sherry wine vinegar or 1 1⁄2 teaspoons  balsamic vinegar

Directions

1. In a 4-quart Dutch oven cook onion and garlic in hot oil over medium heat until tender, stirring occasionally.
2. Add cumin and cook/stir one minute more.
3. Add broth, beans, lemon slices, tomatoes, jalapeno and dried oregano (if using).
4. Bring to a boil and reduce heat.
5. Simmer uncovered for 15 minutes, stirring occasionally.
6. Discard lemon slices and remove 3 cups of the soup mixture to a large bowl.
7. Using a potato masher, coarsely mash the mixture in the bowl.
8. Return to Dutch oven.
9. Return to a boil and reduce heat.
10. Cook uncovered for 10 minutes more.
11. Stir occasionally.
12. Stir in vinegar and fresh oregano (if using).