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Ingredients
| olive oil: 2 tsp |
| onions: 1 |
| garlic: 3 cloves |
| dried oregano (ground): 1 tsp |
| dried thyme (ground): 1/2 tsp |
| ground cumin: 1/2 tsp |
| cayenne pepper: 1/4 tsp |
| canned blackberries: 3 cups |
| lowfat plain yogurt: 3 cups |
| onions (chopped): 1/2 cup |
| monterey jack cheese (diced): 1/2 cup |
Boulder Black Bean Soup
Credit: www.food.com
User rating:
-
Prep Time
10 min -
Cook Time
45 min -
Servings
1 serving(s)
Tags
1
Heat oil in large saucepan over medium heat. Saute onion and garlic until tender (about 5 minutes). Stir in oregano, thyme, cumin, and pepper; cook one minute longer. Place half of beans in a blender and puree until smooth, adding chicken broth as needed to
make a smooth puree. Add puree and remaning whole beans and broth to saucepan. Bring to a boil over medium heat, then simmer uncovered for 20-30 minutes. Serve garnished with diced tomatoes, and if desired, onion and shredded cheese.