Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups low-fat reduced sodium chicken broth -- defatted, divided
2 cups spanish onion -- diced
3 cloves garlic clove -- minced
32 ounces canned black beans -- rinsed, drained
1 cup tomato -- crushed
1 tablespoon ground cumin
3 tablespoons cilantro -- chopped
salt -- to taste
1 cup jalepeno pepper monterey jack cheese -- wisconsin, diced
1/2 cup red bell pepper -- diced
1/2 cup green bell pepper -- diced |
Preparation:
In a soup pot heat 1/2 cup chicken broth; add onions and garlic and simmer, covered, 4 - 5 minutes. Add black beans, tomatoes, remaining 4 1/2 cups broth and cumin, bring to a boil; reduce heat and simmer soup for 20-25 minutes. Puree half of the soup and add to the unpureed half. Stir in cilantro and salt if desired. Combine diced jalapeno jack cheese and peppers and top each serving of soup with 3 tablespoons of the mixture. |
