3 cans black beans , divided
2 tbsp. extra virgin olive oil
½ medium yellow onion, chopped
½ red bell pepper, finely chopped
½ green bell pepper, finely chopped
4 cloves garlic, finely chopped
½ tsp. ground cumin
2 cups homemade or organic chicken broth
1 small tomato, finely chopped
2 tbsp. roughly chopped fresh cilantro
2 tbsp. extra virgin olive oil
½ medium yellow onion, chopped
½ red bell pepper, finely chopped
½ green bell pepper, finely chopped
4 cloves garlic, finely chopped
½ tsp. ground cumin
2 cups homemade or organic chicken broth
1 small tomato, finely chopped
2 tbsp. roughly chopped fresh cilantro
Directions
| 1. | In bowl of blender, add 1 can black beans, and 2 cups water. Puree until smooth, about 30 seconds; set aside. If you like a little heat, add a few drops hot sauce as you puree. |
| 2. | Heat oil in large pot over medium-high heat. Add onions and peppers; cook until soft, about 10 minutes. Add garlic and cumin; cook until fragrant, about 30 seconds more. Add chicken bouillon mixture, reserved black bean puree and remaining black beans; bring mixture to a boil; reduce heat to medium low and cook, stirring occasionally, until soup thickens and flavors come together, about 10 minutes. |
| 3. | Divide soup evenly among serving bowls. Top with a dollop of Greek yogurt or lite sour cream if you eat sour cream. Sprinkle with tomatoes and cilantro. |
