Cuban Black Bean Soup

Ingredients
1/4c olive oil
1/2c chopped onion
1/2 medium green bell pepper, chopped
1T fresh parsley, chopped (or 1t dried parsley)
4 garlic cloves, minced
1-1/2qrt low-salt chicken broth (or “Better than Bouillon”)
1 lb dry black beans, sorted, rinsed, soaked overnight
1/2t dried oregano leaves
1/2t ground cumin
1/2t cayenne pepper

Steps
In a large, heavy soup pot, heat oil over medium-high heat. Add onion, green pepper, parsley, and garlic and saute for 6 minutes

Add chicken broth, black beans, oregano, cumin, and cayenne pepper

Bring to a boil. Reduce heat to low and let soup simmer for 55 minutes or until beans are tender. Remove from heat and let soup cool.

Puree about 1/2 of the soup in a blender at low speed
Return puree to pot, stirring into remaining soup.

Stir over low heat until heated. 4-6 servings

RU