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Name: Sonoma Tangy Black Bean Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 1/3 cup chopped onion; 8 cloves garlic minced (4 teaspoons minced);; 1 tablespoon extra-virgin olive oil; 1/2 teaspoon ground cumin; 5 1/2 cups reduced-sodium chicken broth; 2 15- to 16-ounce cans black beans rinsed and drained;; 1 lemon, sliced 1/2 inch thick; 1/3 cup snipped dried tomatoes (not oil-packed);; 1/2 of a small fresh jalape�o chile pepper seeded and finely chopped* (optional);; 2 teaspoons chopped fresh oregano or 3/4 teaspoon dried orega crushed;; 1 teaspoon sherry vinegar or balsamic vinegar

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INGREDIENTS

1/3 cup chopped onion
8 cloves garlic ; minced (4 teaspoons minced);
1 tablespoon extra-virgin olive oil
1/2 teaspoon ground cumin
5 1/2 cups reduced-sodium chicken broth
2 15- to 16-ounce cans black beans ; rinsed and drained;
1 lemon, sliced 1/2 inch thick
1/3 cup snipped dried tomatoes ; (not oil-packed);
1/2 of a small fresh jalape�o chile pepper ; seeded and finely chopped* (optional);
2 teaspoons chopped fresh oregano or 3/4 teaspoon dried orega ; crushed;
1 teaspoon sherry vinegar or balsamic vinegar

Servings

INSTRUCTIONS

2. Discard lemon slices. Remove 3 cups of the soup mixture to a large heatproof bowl. Use an immersion blender or potato masher to coarsely puree or mash the mixture in the bowl. Return to Dutch oven. Return to boiling; reduce heat. Cook, uncovered, for 10 minutes more, stirring occasionally.

3. Stir in vinegar and fresh oregano (if using).

NOTES

*Note: Because hot chile peppers contain oils that can burn your skin and eyes, wear rubber or plastic gloves when working with them. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

To freeze soup: Divide soup among covered freezer containers; seal, label, and freeze for up to 3 months. Thaw in the refrigerator before heating through.

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Sonoma Tangy Black Bean Soup

1/3 cup chopped onion
8 cloves garlic minced (4 teaspoons minced);
1 tablespoon extra-virgin olive oil
1/2 teaspoon ground cumin
5 1/2 cups reduced-sodium chicken broth
2 15- to 16-ounce cans black beans rinsed and drained;
1 lemon, sliced 1/2 inch thick
1/3 cup snipped dried tomatoes (not oil-packed);
1/2 of a small fresh jalape�o chile pepper seeded and finely chopped* (optional);
2 teaspoons chopped fresh oregano or 3/4 teaspoon dried orega crushed;
1 teaspoon sherry vinegar or balsamic vinegar

1. In a 4-quart Dutch oven cook onion and garlic in hot oil over medium heat until tender, stirring occasionally. Add cumin; cook and stir for 1 minute more. Add broth, beans, lemon slices, tomatoes, jalape?o (if desired), and dried oregano (if using). Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally. 
2. Discard lemon slices. Remove 3 cups of the soup mixture to a large heatproof bowl. Use an immersion blender or potato masher to coarsely puree or mash the mixture in the bowl. Return to Dutch oven. Return to boiling; reduce heat. Cook, uncovered, for 10 minutes more, stirring occasionally. 
3. Stir in vinegar and fresh oregano (if using).

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Nutrition

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Serving Size: 1 Serving (235g)
Recipe Makes: 6 Servings

Calories: 45
Calories from Fat: 21 (47%)

Amt Per Serving		% DV

	Total Fat 2.3g	3 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 509.6mg		18 %
Potassium 219.2mg		6 %
Total Carbohydrate 3.1g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 2.8g
Protein 3.4g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 45

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