Boulder Black Bean Soup - cooking recipe

Ingredients

2 teaspoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 cups canned black beans, rinsed and drained, divided
3 cups low sodium chicken broth
2 tomatoes, chopped
1/2 cup onion, chopped (optional)
1/2 cup monterey jack cheese (optional)

Preparation

Heat oil in large saucepan over medium heat. Saute onion and garlic until tender (about 5 minutes). Stir in oregano, thyme, cumin, and pepper; cook one minute longer. Place half of beans in a blender and puree until smooth, adding chicken broth as needed to make a smooth puree. Add puree and remaning 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.