Black Bean Soup (Michele Urvater) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Ingredients:
2 tablespoons olive oil |
1/2 cup each onion and red bell pepper, finely diced |
2 garlic cloves |
1 teaspoon ground cumin |
2 (15 ounce) can black beans, rinsed and drained |
4 cups chicken broth |
garnish: 4 ounces shredded or diced smoked ham, sour cream, pickled jalapeno or nacho peppers |
Directions:
1. Heat 2 tablespoons olive oil. Saute 1/2 cup each finely diced onion and red pepper, cover and cook until tender. Add 2 cloves minced garlic and 1 teaspoon ground cumin and saute a few seconds. Add two (15 ounce) cans rinsed and drained black beans and 4 cups chicken broth. Bring to a simmer and cook for 10 minutes to bring flavors together.
2. If too thick, thin with water, then adjust seasoning. Garnish with 4 ounces finely shredded or diced smoked ham, sour cream and pickled jalapeno or nacho peppers, if you wish.
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