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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 bell pepper, chopped |
2 can(s) black beans, drained |
2 stalk(s) celery, chopped |
2 cup(s) chicken broth |
1 1/4 cup(s) chopped onion |
2 teaspoon(s) cumin |
1 can(s) diced tomatoes |
1 1/2 teaspoon(s) dried thyme |
4 clove(s) garlic, crushed |
1 teaspoon(s) hot pepper sauce or powder |
2 tablespoon(s) lemon juice, fresh |
2 tablespoon(s) olive oil |
Directions:
1. Heat oil in Dutch oven over Med heat. Add onion, garlic, celery, peppers and thyme. Saute until vegetables are soft. Add beans, tomatoes, cumin, hot pepper and lemon. Bring to boil. Reduce heat and simmer for 30 minutes or until flavors blended. Cool slightly then blend until smooth. Reheat and top with sour cream and cilantro.
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