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Boulder Black Bean Soup

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“From Best of the Best from America Cookbook by Gwen McKee & Barbara Moseley, c. 2005.”
READY IN:
45mins
SERVES:
8
YIELD:
1 soup
UNITS:
US

Ingredients Nutrition

Directions

  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.

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