Black Bean Soup | Ethel Williams – Papillion, Neb.
1 tbsp. olive oil
1 medium chopped onion
2 cloves garlic, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 cans black beans, drained and rinsed
1 can diced tomatoes
1 3/4 c. chicken broth.
2 tbsp. ground cumin
2 tbsp. cilantro
In one-quart saucepan, heat oil.
Add chopped onion, garlic and jalapeno.
Cook 3 to 4 minutes, or until tender.
Stir in beans, tomatoes, broth and cumin.
Heat to boiling.
Remove from heat and mash beans until desired consistency.
Stir in chopped cilantro and serve with a lime wedge.