Black Bean Soup

Serves: 4
Total Calories: 2,226


6 tablespoons olive oil
2 green peppers, diced
1 onion, finely chopped
1 clove garlic, minced
2 (14 1/2-ounce) cans chicken broth, divided
2 (16-ounce) cans black beans, drained slightly
1 teaspoon Worcestershire sauce
2 tablespoons taco sauce
1 salt and pepper to taste
1 Optional: grated Parmesan cheese


Heat oil in a soup pot over medium heat. Add peppers and onion; cook until golden. Add half of one can chicken broth, scraping up browned bits. Add garlic and cook until vegetables are tender. Reduce heat; add remaining broth, beans, sauces and pepper. Simmer for 15 to 20 minutes, until slightly thickened. Add salt and pepper to taste. Ladle into bowls and sprinkle with Parmesan cheese, if desired.

Tip: A quick & easy way to thicken bean soup…purée a cup of soup in a blender or even mash it in a bowl, then stir it back into the soup pot.

Nutritional Facts:

Serves: 4
Total Calories: 2,226
Calories from Fat: 327

This Black Bean Soup recipe is from the Comfort Foods Cookbook. Download this Cookbook today.

More Recipes from the Comfort Foods Cookbook:
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