Oxmoor House
Hands-On Time
30 Mins
Total Time
3 Hours 10 Mins
Yield
Serves 6 (serving size: 1 1/3 cups soup)

This simple soup hits the spot. For richer flavor, you could use some chicken stock.

How to Make It

Step 1

Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans.

Step 2

Heat a large saucepan over medium-high heat. Add oil; swirl to coat. Add onion and bell pepper; cook 8 minutes or until tender, stirring frequently. Add cumin, oregano, and garlic; sauté 1 minute. Add beans, vegetable broth, and water. Bring to a boil; partially cover, reduce heat, and simmer 1 hour and 30 minutes or until beans are tender.

Step 3

Place half of bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed soup to pan. Stir in lime juice and next 3 ingredients (through black pepper). Ladle soup into bowls; top evenly with cheese, and if desired, onion, sour cream, and cilantro.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Real Family Food

Ratings & Reviews

Picky eaters loved it

Stephanie
August 21, 2016
My kids asked for seconds, which is more than I could hope for.I had to add extra more vegetable broth after the soup simmered for 90 minutes, but it was no big deal.I will be adding this to the family rotation. Thank you, Cooking Light.