Cuban Black Bean Soup

by Tami, sailing vessel Heart of Gold

The picture doesn't look like much, but this is a delicious, healthy & easy to make soup.  Great as a first course for a Mexican dinner or for lunch.

Ingredients:

• 3 tbls.  olive oil
• 1/2 cup onions, chopped
• 1/2 cup green bell pepper, chopped
• 1 tsp. dried parsley (or 1 tbs. fresh) - can substitute cilantro
• 4 cloves garlic, minced
• 1/2 tsp. dried oregano leaves
• 1/2 tsp. ground cumin
• 1/2 tsp. cayenne pepper (less if you don't want it that spicy)
• 2 cans black beans (I use reduced sodium)
• 1 quart chicken broth
• Optional:  top with chopped cilantro & stir in a dollop of sour cream. 

In a large soup pan, heat oil over medium-high heat.  Add onion, green pepper, garlic and parsley and sauté  until tender, about 6 minutes.

Add black beans, oregano, cumin, cayenne pepper and chicken broth.  Bring to a boil.  Reduce heat to low and let simmer for about 15 minutes.  Remove from heat and let soup cool.

Puree about half the soup or more in a blender or food processor.  (I use my Magic Bullet.) 

Return puree to pot and heat over low heat until heated.