I’m not opposed to taking a few shortcuts now and then in the kitchen. Especially when it comes to dried beans and lentils which can take forever to prepare. Here is a quick and easy black bean soup recipe that hit the spot on this cold, dreary evening. This soup can easily be made vegetarian by replacing the chicken broth with vegetable broth.
2 tablespoons olive oil
1 onion, chopped
5 cloves garlic, chopped
1 teaspoon cumin
3 tablespoons chili powder
½ teaspoon oregano
1 C Chicken or vegetable broth
3 cans (15 ounces each) Black Beans
Fresh herb, like basil
Heat oil in large pot over medium heat. Add onion and garlic and cook about five minutes then stir in cumin, chili powder and oregano and continue cooking until onions are translucent. Add chicken broth. Puree one can of black beans, add to pot. Add second can of black beans (do not puree). Drain and rinse last can of black beans and add to pot (do not puree).
Reduce heat and simmer for 15 minutes stirring often. Add black pepper to taste.
Top with salsa, shredded cheese and fresh herb.