In 4-quart saucepan, heat oil over medium heat. Add onion, garlic and chiles; cook 3 to 4 minutes, stirring occasionally, until tender.
Stir in beans, tomatoes, broth and cumin. Heat to boiling over high heat. Reduce heat to medium-low; cover and simmer 15 minutes. Remove from heat. Using a potato masher, mash beans until soup reaches desired consistency. Stir in cilantro. Top individual servings with yogurt; serve with lime wedges.
Makes 6 servings
Ingredients:
ADD TO LIST
- 1
- tablespoon olive or canola oil
- 1
- medium onion, chopped
- 2
- cloves garlic, finely chopped
- 1
- to 2 jalapeño chiles, seeded, finely chopped
- 2
- cans (15 oz each) black beans, rinsed, drained
- 1
- can (14.5 oz) Muir Glen® organic diced or fire roasted diced tomatoes, undrained
- 1 3/4
- cups Progresso® reduced-sodium chicken broth (from 32-oz carton) or 1 can (14 oz) vegetable broth
- 2
- teaspoons ground cumin
- 2
- tablespoons chopped fresh cilantro
- Plain yogurt or reduced-fat sour cream, if desired
- Lime wedges, if desired
Instructions:
Notes: FROM: http://www.livebetteramerica.com/recipes/southwest-black-bean-soup/3ad4c66d-dacd-4fac-8325-d777bb2fe343?p=1
