pat's Recipe

Black Beap Soup

Category: SOUPS/STEWS

1 1/3 cups fat-free chicken broth, divided
1 large onion, chopped
2 cloves garlic, minced
1/2 tsp oregano, crushed
1/4 tsp dried thyme, crushed
1/4 tsp cumen
cayenne pepper
1 1/2 cups black beans, cooked and drained
(or 3 cans drained)

In a large saucepan over moderate heat, heat 2 to 4 tsp of the chicken broth until hot.
Add the onion and garlic and cook, uncovered, until the onion is soft.
Stir in the oregano, thyme, cumin and cayenne pepper to taste and cook for 1 minute, stirring continuously.
Place half the cooked beans in a blender and puree for 30 seconds.
Add the bean puree, the remaining beans, and the remaining chicken broth to the saucepan, reduce heat to low, and cook, uncovered, for 15 minutes.

makes 4 servings