Black Bean and Pepper Soup

by Brandi
(Corfu, Greece)

Serves 4

Ingredients

1 cup chopped onion
1 cup chopped green pepper
2 cloves garlic
1 tablespoon olive oil
3 cups of cooked, drained black beans (2 15-ounce cans)
2 cups beef broth (1 14-ounce can)
1 cup chopped tomato
2 tablespoons fresh cilantro or parsley
1 teaspoon dried thyme
1/2 teaspoon dried oregano
2 teaspoons chooped canned chipotle pepper in adobo sauce
sour cream (optional)
fresh cilantro sprigs (optional)


Preparation

In a large saucepan, cook onion, green pepper, and garlic in the oil over medium het for 3 minutes.

Stir in black beans broth, tomato, cilantro, thyme, oregano, and chipotle pepper.

Bring to boiling; reduce heat, simmer covered for 30 minutes.

Mash the beans slightly.

If desired, garnish with sour cream and cilantro sprigs.

207 kcal/serving