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Recipe: Speedy Black Bean Soup

Soups
SPEEDY BLACK BEAN SOUP

1 teaspoon olive oil
3/4 cup frozen chopped onions
2 cans (15 ounces each) black beans
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can corn kernels, drained
1 (14 1/2 ounce) can chicken broth
3 bay leaves
1 teaspoon bottled minced garlic
1 teaspoon dried thyme
1 teaspoon balsamic vinegar
1/2 teaspoon ground cumin

Heat the oil in a Dutch oven or soup pot over medium heat. Add the onions and cook until slightly brown, stirring occasionally.

Meanwhile, pour 1 can of beans and their liquid into a bowl. Using the back of a spoon or a potato masher, mash the beans until they are broken up and pasty.

Raise the heat under the pot to high and add the chicken broth, mashed beans, can of whole beans and its liquid. Stir well. Add the drained corn, tomatoes and remaining ingredients. Cover the pot and bring to a boil. Reduce the heat to low and simmer 10 minutes, stirring often to prevent sticking.

Source: Desperation Dinners! by Beverly Mills and Alicia Ross
MsgID: 3150953
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 07-07-09 Recipe Swap Topic - Recipes Fro...
Board: Daily Recipe Swap at Recipelink.com
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