Black Bean Soup(Low-Fat) - cooking recipe

Ingredients

5 c. low sodium, defatted chicken broth
2 c. diced Spanish onions
3 garlic cloves, minced
2 (16 oz.) cans black beans, drained and rinsed
1 c. canned crushed tomatoes
1 Tbsp. ground cumin
2 to 3 Tbsp. chopped cilantro
salt
1 c. diced jalapeno Monterey Jack cheese
1 c. diced red and/or green bell peppers

Preparation

In Dutch oven or large saucepan, bring 1/2 cup chicken broth to a boil over high heat.
Add the onions and garlic; reduce heat to medium.
Cover and simmer for 4 to 5 minutes.
Add the black beans, tomatoes, remaining 4 1/2 cups broth and cumin and bring to a boil.
Then reduce heat to low; cover again and simmer for 20 to 25 minutes.
After simmering, pour half the soup into a food processor or blender and puree until smooth.
Transfer back to the Dutch oven/saucepan; heat until hot and stir in cilantro and salt to taste.
In a small bowl, combine diced cheese and peppers.