Black Bean Soup(Low-Fat)

  1. In Dutch oven or large saucepan, bring 1/2 cup chicken broth to a boil over high heat.
  2. Add the onions and garlic; reduce heat to medium.
  3. Cover and simmer for 4 to 5 minutes.
  4. Add the black beans, tomatoes, remaining 4 1/2 cups broth and cumin and bring to a boil.
  5. Then reduce heat to low; cover again and simmer for 20 to 25 minutes.
  6. After simmering, pour half the soup into a food processor or blender and puree until smooth.
  7. Transfer back to the Dutch oven/saucepan; heat until hot and stir in cilantro and salt to taste.
  8. In a small bowl, combine diced cheese and peppers.

chicken broth, spanish onions, garlic, black beans, tomatoes, ground cumin, cilantro, salt, jalapeno monterey, red andor

Taken from www.cookbooks.com/Recipe-Details.aspx?id=763239 (may not work)

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