Boulder Black Bean Soup

Name: Boulder Black Bean Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 soup, 8 serving(s)
Ingredients: 2 teaspoons olive oil; 1 medium onion, chopped; 3 garlic cloves, minced; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/2 teaspoon ground cumin; 1/4 teaspoon cayenne pepper; 3 cups canned black beans, rinsed and drained, divided; 3 cups low sodium chicken broth; 2 tomatoes, chopped; 1/2 cup onion, chopped (optional); 1/2 cup monterey jack cheese (optional)

(4)

Recipe by NELady

From Best of the Best from America Cookbook by Gwen McKee & Barbara Moseley, c. 2005.

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READY IN: 45mins

SERVES: 8

YIELD: 1 soup

UNITS: US

INGREDIENTS

Nutrition

2

teaspoons olive oil
1

medium onion, chopped
3

garlic cloves, minced
1

teaspoon dried oregano
¹⁄₂

teaspoon dried thyme
¹⁄₂

teaspoon ground cumin
¹⁄₄

teaspoon cayenne pepper
3

cups canned black beans, rinsed and drained, divided
3

cups low sodium chicken broth
2

tomatoes, chopped
¹⁄₂

cup onion, chopped (optional)
¹⁄₂

cup monterey jack cheese (optional)

DIRECTIONS

Heat oil in large saucepan over medium heat. Saute onion and garlic until tender (about 5 minutes). Stir in oregano, thyme, cumin, and pepper; cook one minute longer. Place half of beans in a blender and puree until smooth, adding chicken broth as needed to make a smooth puree. Add puree and remaning whole beans and broth to saucepan. Bring to a boil over medium heat, then simmer uncovered for 20-30 minutes. Serve garnished with diced tomatoes, and if desired, onion and shredded cheese.

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