2 Tablespoons Olive Oil
1 1/2 cup chopped onion
2 garlic cloves, minced
1 cup green pepper, chopped
1 cup red pepper, chopped
1 Tablespoon Cumin
1 Teaspoon Cayenne Pepper
3 cups Chicken Broth, low sodium
4 cups Black Beans, cooked, drained, rinsed (or 2 cans 15-16 oz)
Salt and Pepper to taste
In large pot, heat oil over medium heat. Add onion, garlic and
peppers and cook until
tender. Stir in spices, broth and bring to a boil. Reduce
heat and simmer for 15 minutes.
For a creamier soup, blend half the soup in your blender and return
to soup pot. Serve warm.
Optional garnishes: sour cream, cheddar cheese, sherry, chopped
onion, and cilantro.
Serves 8 (serving size 1 1/4 cup)