Black Bean Soup

Prep: 20 min., Cook: 25 min.

Yield: Makes 6 servings
Recipe from Southern Living Cooking School

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Ingredients

  • 3 (15-ounce) cans black beans, undrained and divided
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 1 (14½-ounce) can chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon oregano leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarse grind black pepper
  • Toppings: salsa, shredded Mexican four-cheese blend, fresh cilantro sprigs

Preparation

  1. 1. Process 1 can of beans in a food processor or blender until smooth, stopping to scrape down sides. Drain second can of beans.
  2. 2. Sauté onion and garlic in hot oil in a Dutch oven over medium heat 5 minutes or until tender. Stir in processed beans, drained beans, remaining can of undrained beans, broth, and next 5 ingredients.
  3. 3. Bring to a boil; reduce heat, and simmer, stirring often, 15 minutes. Serve with desired toppings.
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