Wednesday, November 30, 2011
Black Bean Soup
1 TBS olive oil
1 C onion, diced
4 garlic cloves, minced
2 (15 oz.) cans black beans, rinsed and drained
1 (3.5 oz.) can diced green chilies
2 C beef broth
1 tsp salt
1 tsp pepper
1/2 tsp chili powder
1/4 tsp cumin
12 tsp oegano
Heat olive oil in a large stockpot over medium heat. Add onion and garlic then saute for 5 minutes.
Add the rest of the ingredients and simmer uncovered for 20 minutes.
Transfer the soup to a blender. Place lid on blender but remove the stopper in the lid to let the heat escape. Blend soup to desired consistency.
Serve with limes, sour cream, tortilla chips, cheese or chopped cilantro.