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Quick and Easy Caribbean Black Bean Soup

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“I adapted this from my son-in-law's mother's recipe. She was a vegetarian, but I use chicken broth. I live alone, so this recipe serves me for a dinner (can't resist 2 bowls) and lunch the next day. It needs nothing else but crusty bread. Dee-licious!”
READY IN:
22mins
SERVES:
4-5
YIELD:
2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain and rinse beans well under hot water. Add to chicken broth and bay leaves in a large pot. Simmer while preparing veggies.
  2. Saute red and green pepper and shallots in 1/2 c extra-virgin olive oil, until shallots are translucent. Add garlic, cumin, and oregano and cook for about 2 minutes.
  3. You may puree the peppers, shallots and garlic, or add the mix to the bean/chicken stock as is. Add tabasco sauce, salt and pepper to taste.

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