Black Bean Soup

• 1 small onion, chopped
• 2 tablespoons olive oil
• 2 cloves garlic, chopped
• 3 cups chicken broth
• 3 (15-ounce) cans black beans, rinsed and drained
• 1 (10 1/2-ounce) can tomatoes and green chiles
• 1 pound shredded barbecued beef
• 2 tablespoons red wine vinegar
• Toppings: sour cream, shredded Monterey Jack cheese, chopped fresh cilantro

1. Saute onion in hot oil in a Dutch oven over medium heat 5 minutes or until tender; stir in garlic, and saute 1 minute. Stir in broth, beans, and tomatoes and green chiles; reduce heat, and simmer, stirring often, 15 minutes.
2. Process 1 cup bean mixture in a food processor until smooth. Return bean puree to Dutch oven; add beef, and simmer 10 minutes. Stir in vinegar. Serve with desired toppings.

onion, olive oil, garlic, chicken broth, black beans, tomatoes, barbecued beef, red wine vinegar, sour cream

Taken from www.myrecipes.com/recipe/black-bean-soup-10 (may not work)