Boulder Black Bean Soup
A variety of spices added to this black bean soup create an enticing entrée that will warm you up.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried whole oregano
- ½ teaspoon dried thyme
- ½ teaspoon cumin
- ½ teaspoon cayenne pepper
- 2 cups black beans, cooked
- 1 cup tomatoes, canned
- 2 cups water
- 2 tablespoons vegetable base
Heat oil in saucepan over medium heat. Sauté onion and garlic until tender. Stir in seasonings; cook 1 minute longer. Add beans and broth to saucepan. Bring to a boil over medium heat, then simmer uncovered for 20 to 30 minutes.
This information has been approved by Clinical Nutrition
Services (February 2012). For specific diet information tailored to your
needs, we recommend you consult with one of our registered dietitians.