Black Bean Soup Recipe

Ingredients

Ingredients:

2 can (14-19 ounces) black beans

1 3/4 cup low-sodium chicken broth

1 cup water

1 teaspoon ground cumin

1/4 teaspoon dried oregano

1/4 teaspoon black pepper

1 teaspoon olive oil

1/2 large red bell pepper

1/2 large green bell pepper

1/2 teaspoon lemon peel

Preparation

In a large saucepan, combine the beans, broth, water, cumin, oregano, black pepper, and ground red pepper. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring once or twice, for 15 minutes, or until the flavors are blended.

Meanwhile, heat the oil in a small nonstick skillet over medium heat. Add the bell peppers and cook, stirring frequently, for 4 minutes, or until tender.

Ladle half of the soup into a food processor or blender. Process or blend until pureed. Return the puree to the pan; add the lemon peel.

Ladle the soup into bowls and top each serving with the bell peppers.