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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Sonoma diet cookbook. 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).
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