Quick Black Bean Soup

Name: Quick Black Bean Soup
Ingredients: 1/4 c. olive oil; 1 large onion, chopped; 1 red or green bell pepper, chopped; 2 garlic cloves, chopped; 1 (14 1/2 oz.) can peeled tomatoes, chopped and juices reserved; 1 (4 oz.) can diced green chilies; 1 Tbsp. dried thyme, crumbled; 4 (16 oz.) cans black beans, drained and rinsed; 2 c. or more canned low-salt chicken broth; sour cream; sliced green onions

11 ingredients

7 steps

Ingredients

1/4 c. olive oil
1 large onion, chopped
1 red or green bell pepper, chopped
2 garlic cloves, chopped
1 (14 1/2 oz.) can peeled tomatoes, chopped and juices reserved
1 (4 oz.) can diced green chilies
1 Tbsp. dried thyme, crumbled
4 (16 oz.) cans black beans, drained and rinsed
2 c. or more canned low-salt chicken broth
sour cream
sliced green onions

Directions

1

Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper and garlic; saute until onion is tender, about 10 minutes.
2

Mix in tomatoes with their juices, chilies and thyme. Reduce heat to low and simmer until vegetables are very soft, about 10 minutes.
3

Add beans and 2 cups chicken broth.
4

Puree soup in batches in processor or blender until smooth. Return soup to pot.
5

(Can be prepared 4 days ahead.
6

Cover and refrigerate.) Bring soup to simmer. Thin with more broth if necessary. Season to taste with salt and pepper. Garnish with sour cream and sliced green onions.
7

Makes 4 to 6 servings.