Sunday, October 26, 2008

Easy Spicy Black Bean Soup


* 2 tablespoons olive oil
* 1 1/2 cups chopped onion
* 2 cloves garlic, finely chopped
* 1 cup chopped green bell pepper
* 1 cup chopped red bell pepper
* 1 tablespoon cumin
* 1 teaspoon cayenne pepper
* 6 cups low sodium chicken stock
* 2 cans black beans, drained and rinsed
* Salt and pepper
* Cheddar cheese
* Sour cream
* Chopped red onion


In a large heavy pot, heat oil over medium heat. Add onion, garlic and peppers and cook until tender about 5-8 minutes. Stir in spices and toss to coat vegetables. Pour in stock and beans and bring to a boil. Reduce heat to a simmer and cook for 15 minutes. In a blender, puree half of the soup until smooth and stir back into soup pot. Serve hot with garnishes

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