Tangy Black Bean Soup

Total Time: 1 hr Preparation Time: 35 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1/2 cup onion, chopped
• 12 minced garlic cloves (2 tablespoons minced)
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon ground cumin
• 8 cups reduced-sodium chicken broth
• 3 (15 -16 ounce) cans black beans, rinsed and drained
• 1 lemon, sliced into 1/2 inch thick pieces
• 1/2 cup dried tomatoe (not oil-packed)
• 1 small jalapeno pepper, seeded and finely chopped (optional)
• 1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano, crushed
• 1 1/2 teaspoons sherry wine vinegar or 1 1/2 teaspoons balsamic vinegar

Recipe

• 1 in a 4-quart dutch oven cook onion and garlic in hot oil over medium heat until tender, stirring occasionally.
• 2 add cumin and cook/stir one minute more.
• 3 add broth, beans, lemon slices, tomatoes, jalapeno and dried oregano (if using).
• 4 bring to a boil and reduce heat.
• 5 simmer uncovered for 15 minutes, stirring occasionally.
• 6 discard lemon slices and remove 3 cups of the soup mixture to a large bowl.
• 7 using a potato masher, coarsely mash the mixture in the bowl.
• 8 return to dutch oven.
• 9 return to a boil and reduce heat.
• 10 cook uncovered for 10 minutes more.
• 11 stir occasionally.
• 12 stir in vinegar and fresh oregano (if using).