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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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My wife plucked this from one of the various emails she receives. It's quick. It's easy. It's good. Ingredients:
2 (24 ounce) cans black beans |
1/2 cup chickpeas, canned |
1 onion |
1 red bell pepper |
2 garlic cloves |
1 tablespoon cumin |
1 teaspoon oregano |
4 cups water |
1 tablespoon chicken soup powder |
1/2 cup fresh cilantro |
1/4 teaspoon crushed red pepper flakes |
Directions:
1. Combine all ingredients.
2. Cook until beans are tender, approximately 1/2 an hour.
3. Puree with a hand-blender until a few chunks remain but mostly smooth.
4. Serve with tortilla chips if desired for crushing into each bowl of soup, but it's pretty good by itself too.
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