Boulder Black Bean Soup


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

Steps


Heat oil in large saucepan over medium heat.
Saute onion and garlic until tender.
Stir in oregano , thyme , cumin , and pepper.
Cook one minute longer.
Place half of beans in a blender and puree until smooth , adding chicken broth as needed to make a smooth puree.
Add puree and remaning whole beans and broth to saucepan.
Bring to a boil over medium heat , then simmer uncovered for 20-30 minutes.
Serve garnished with diced tomatoes , and if desired , onion and shredded cheese.

Ingredients


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