 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
|
Frin Spring Hill, Tennessee, Cynthia Lepoutre relates, I serve this simple soup with homemade bread and a green salad, and the compliments just keep pouring out of my husband. Ingredients:
1 large onion, chopped |
2 garlic cloves, minced |
1 can (14-1/2 ounces) chicken broth, divided |
1/2 teaspoon dried oregano |
1/4 teaspoon dried thyme |
1/4 teaspoon ground cumin |
dash cayenne pepper |
1 can (15 ounces) black beans, rinsed and drained, divided |
Directions:
1. In a large saucepan, cook onion and garlic in 2 tablespoons of broth over medium heat until onion is tender. Stir in the oregano, thyme, cumin and cayenne; cook for 1 minute. In a blender or food processor, cover and process half of the beans for 30 seconds; add to saucepan with the remaining beans and broth. Cook, uncovered, over low heat for 15 minutes or until heated through. Yield: 2 servings.
|
|