Black Bean and Chipotle Pepper Soup
|Chopped green sweet pepper||1 Cup (16 tbs) (1 Large Sized)|
|Chopped onion||1 Cup (16 tbs) (1 Large Sized)|
|Garlic||2 Clove (10 gm), minced|
|Olive oil/Cooking oil||1 Tablespoon|
|Canned black beans||30 Ounce, drained, rinsed (2 Cans, 15 Ounce Each)|
|Canned beef broth||14 Ounce (1 Can)|
|Chopped tomatoes||1 Cup (16 tbs) (2 Medium Sized)|
|Snipped fresh cilantro/Snipped fresh parsley||2 Tablespoon|
|Snipped fresh thyme/1 teaspoon dried thyme, crushed||1 Tablespoon|
|Snipped oregano/1/2 teaspoon dried oregano, crushed||2 Teaspoon (Fresh)|
|Canned chipotle pepper in adobo sauce||2 Teaspoon, chopped|
1. In a large saucepan cook sweet pepper, onion, and garlic in hot oil for 3 minutes. Stir in black beans, beef broth, tomato, snipped cilantro, thyme, oregano, and chipotle pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes.
2. If desired, mash beans slightly. If desired, garnish with sour cream and cilantro sprigs.