Black Bean Soup(Low-Fat)

• 5 c. low sodium, defatted chicken broth
• 2 c. diced Spanish onions
• 3 garlic cloves, minced
• 2 (16 oz.) cans black beans, drained and rinsed
• 1 c. canned crushed tomatoes
• 1 Tbsp. ground cumin
• 2 to 3 Tbsp. chopped cilantro
• salt
• 1 c. diced jalapeno Monterey Jack cheese
• 1 c. diced red and/or green bell peppers

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)