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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 2 |
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I cooked for two people for the first 7 years of my marriage. Today, I'm a stay-at-home mom with a toddler, but I still appreciate small-scale recipes. I like to serve this zesty soup with tortillas topped with melted cheese.Wendy Anderson, Santa Rosa, California Ingredients:
1/4 cup chopped onion |
2 garlic cloves, minced |
1 tablespoon olive oil |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
1/2 teaspoon chili powder |
1 can (15 ounces) tomato sauce |
1 can (15 ounces) black beans, rinsed and drained |
1 can (14 ounces) vegetable or beef broth |
1 bay leaf |
1 to 2 tablespoons lime juice |
1/8 teaspoon hot pepper sauce |
pepper to taste |
Directions:
1. In a large saucepan, saute onion and garlic in oil until tender. Stir in the cumin, oregano and chili powder; saute 2 minutes longer. Add the tomato sauce, beans, broth and bay leaf.
2. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Stir in lime juice; simmer 10-15 minutes longer. Discard bay leaf. Add pepper sauce and pepper. Yield: 2 servings.
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