Spanish Black Bean Soup Recipe

ingredients

2 teaspoons chicken broth
1 teaspoon olive oil
3 cloves garlic, minced
1 medium yellow onion, minced
1 teaspoon fresh minced oregano
1 teaspoon cumin
1 teaspoon chili powder
OR
1/2 teaspoon cayenne pepper
1 medium red bell pepper, chopped
1 medium carrot, coarsely chopped
3 cups cooked black beans (from scratch, or canned, rinsed, and drained)
1 1/2 cup fat-free, reduced-sodium chicken broth
1/2 cup dry red wine
salt and pepper, to taste

directions

In a large stockpot, over medium-high heat, heat the 2 teaspoons chicken broth and 1 teaspoon oil. Add the garlic and onions and saute for 3 minutes. Add the oregano, cumin, and chili powder and stir for another minute. Add the red pepper and carrot and saute for 2 minutes. Puree half of the black beans in a blender or food processor. Add the pureed beans to the pot. Add the remaining whole beans, chicken broth, and red wine. Simmer and let cook for 1 hr. Season with salt and pepper.

nutrition data

Nutritional data has not been calculated yet.