Boulder Black Bean Soup Recipe

• 2 tsp extra virgin olive oil
• 1 med onion, minced
• 3 clv garlic, chopped
• 1 tsp dry whole oregano
• 1/2 tsp dry whole thyme
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 3 c. canned black beans, rinsed and liquid removed
• 3 c. low sodium chicken broth
• 1 x jalapeno pepper from can, minced (opt)

1. Heat oil in large saucepan over medium heat.
2. Saute/fry onion and garlic till tender, about 5 min.
3. Stir in oregano, thyme, cumin and pepper; cook 1 minute longer.
4. Place half the beans in a blender and puree till smooth, adding chicken broth as needed to make a smooth puree.
5. Add in puree, remaining whole beans and broth to saucepan.
6. Bring to a boil over medium heat, then simmer uncovered for 20-30 min.
7. Serve garnished with diced tomatoes and, if you like, onion and shredded cheese.

olive oil, onion, garlic, oregano, thyme, cumin, cayenne pepper, black beans, chicken broth, jalapeno pepper

Taken from cookeatshare.com/recipes/boulder-black-bean-soup-89446 (may not work)