Boulder Black Bean Soup

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From best of the best from america cookbook by gwen mckee & barbara moseley, c. 2005.

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Steps

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Heat oil in large saucepan over medium heat.

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Saute onion and garlic until tender.

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Stir in oregano , thyme , cumin , and pepper.

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Cook one minute longer.

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Place half of beans in a blender and puree until smooth , adding chicken broth as needed to make a smooth puree.

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Add puree and remaning whole beans and broth to saucepan.

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Bring to a boil over medium heat , then simmer uncovered for 20-30 minutes.

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Serve garnished with diced tomatoes , and if desired , onion and shredded cheese.

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Ingredients

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olive oil, onion, garlic cloves, dried oregano, dried thyme, ground cumin, cayenne pepper, canned black beans, low sodium chicken broth, tomatoes, monterey jack cheese