Mexican Black Bean Soup

INGREDIENTS

1 can (15 ounces) black beans, rinsed and drained
3/4 cup low-sodium chicken broth or vegetable broth
1 cup water
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano, crushed
1/4 teaspoon black pepper, freshly ground
1 teaspoon olive oil
1/2 cup red bell pepper, slivered
1/2 cup green bell pepper, slivered
1/2 teaspoon lemon peel, grated

DIRECTIONS

In a large saucepan, combine the beans, broth, water, cumin, oregano, black pepper, and ground red pepper. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring once or twice, for 15 minutes, or until the flavors are blended.

Meanwhile, heat the oil in a small nonstick skillet over medium heat. Add the bell peppers and cook, stirring frequently, for 4 minutes, or until tender.

Ladle half of the soup into a food processor or blender. Process or blend until pureed. Return the puree to the pan; add the lemon peel.

Ladle the soup into bowls and top each serving with the bell peppers.


Yield: 4 Servings