Boulder Black Bean Soup

Serves: 8
Total Calories: 354


2 teaspoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon dried whole oregano
1/2 teaspoon dried thyme
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
3 cups canned black beans, rinsed and drained
3 cups low-sodium chicken broth
2 tomatoes, chopped
1/2 cup chopped onion (optional)
1/2 cup shredded reduced-fat Monterey Jack cheese (optional)


Heat oil in a large saucepan over medium heat. Sauté onion and garlic until tender (about 5 minutes). Stir in oregano, thyme, cumin, and cayenne pepper; cook one minute longer. Place half of beans in a blender and purée until smooth, adding chicken broth as needed to make a smooth purée. Add purée, remaining whole beans and broth to saucepan. Bring to a boil over medium heat then simmer uncovered for 20–30 minutes. Serve garnished with diced tomatoes and, if desired, onion and shredded cheese.

Fun Fact: The City of Boulder, Colorado, is in Boulder Valley where the Rocky Mountains meet the Great Plains, 35 miles northwest of Denver. Just west of the city are imposing rock formations of sedimentary stone along the east slope of Green Mountain, known as the Flatirons. The Flatirons are a widely recognized symbol of Boulder.

Nutritional Facts:

Serves: 8
Total Calories: 354
Calories from Fat: 55

This Boulder Black Bean Soup recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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