Recipe: Boulder Black Bean Soup (blender)

BOULDER BLACK BEAN SOUP

2 tsp. olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tsp. dried whole oregano
1/2 tsp. dried thyme
1/2 tsp. ground cumin
1/4 tsp. ground cayenne pepper
3 cups canned black beans, rinsed and drained, divided
3 cups low sodium chicken broth, divided use
FOR SERVING:
2 tomatoes, diced
1/2 cup chopped onion, optional
1/2 cup shredded reduced fat Monterey Jack cheese, optional

Heat oil in large pan over medium heat. Saute onion and garlic until tender, about 5 minutes.

Stir in oregano, thyme, cumin, and pepper; cook one minute longer.

Place half of beans in blender and puree until smooth, adding chicken broth as needed to make a smooth puree.

Add puree and remaining whole beans and broth to pan. Bring to a boil over medium heat, then simmer uncovered for 20 to 30 minutes.

Serve garnished with diced tomatoes and if desired, onion and shredded cheese.

Makes 8 servings
Source: Simply Colorado by Colorado Dietetic Association