Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cups dried black beans, sorted, rinsed
  • 1 tablespoon olive oil
  • 3 cups chopped onions (3 large)
  • 1 cup chopped red bell pepper
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano leaves
  • 4 cloves garlic, finely chopped
  • 2 cans (14 oz each) vegetable broth
  • 2 cups water
  • 2 tablespoons fresh lime juice
  • 1 teaspoon red pepper sauce
  • 1/2 teaspoon kosher (coarse) salt
  • 1/4 teaspoon freshly ground pepper
  • 3 tablespoons shredded Monterey Jack cheese
  • 2 tablespoons finely chopped onion
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons chopped fresh cilantro

Instruction

  • In 2-quart saucepan, place beans and enough water to cover beans by 2 inches. Heat to boiling; boil 2 minutes. Remove from heat. Cover; let stand 1 hour. Drain beans; set aside.
  • In 3- or 4-quart saucepan, heat oil over medium-high heat. Cook 3 cups onions and the bell pepper in oil 8 minutes, stirring frequently, until tender. Add cumin, oregano and garlic; cook and stir 1 minute. Add drained beans, broth and water. Heat to boiling; reduce heat. Partially cover; simmer 1 hour 30 minutes or until beans are tender. Remove from heat; cool slightly.
  • In blender, place half of bean mixture. Cover; blend on high speed until smooth. Return pureed soup to remaining soup in pan. Stir in lime juice, pepper sauce, salt and pepper. Serve with cheese, finely chopped onion, sour cream and cilantro.