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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