Southern Living FEBRUARY 2009
1. Sauté onion and garlic in 1 Tbsp. hot oil in a Dutch oven over medium-high heat 6 minutes or until tender. Stir in Slow-cooker Black Beans and next 7 ingredients, stirring to loosen particles from bottom of Dutch oven; cover and bring to a boil. Uncover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes.
2. Process 2 cups of soup in blender or food processor 30 seconds or until smooth. Return to Dutch oven, and stir until blended. Serve with desired toppings.
*2 (15-oz.) cans black beans, rinsed and drained, may be substituted.
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