Quick and Easy Black Bean Soup

Quick and Easy Black Bean Soup 1 Tbsp Olive oil 1 large Onion, chopped 1 Red or green bell pepper, chopped 2 Garlic cloves, chopped 1(14.5oz)can Peeled tomatoes, chopped, juices reserved 4oz can Green chilies, diced 1 Tbsp Dried thyme 4(15oz)cans Black beans, drained, rinsed 1 cube Edward & Sons Garden Veggie or Low Sodium Veggie cube, dissolved in 2 cups hot water
  • Heat oil in heavy large saucepan over medium heat.
  • Add onion, bell pepper, and garlic and sauté until onion is tender, about 10 minutes.
  • Mix in tomatoes and their juices, chilies, and thyme.
  • Reduce heat to low and simmer until vegetables are very soft, about 10 minutes.
  • Add drained beans and broth.
  • Puree soup in batches in processor or blender until smooth.
  • Return soup to pot.
  • Can be kept about 4 days.
  • Season to taste with salt and pepper; serve.
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