1. In a large saucepan cook sweet pepper, onion, and garlic in hot oil for 3 minutes. Stir in black beans, beef broth, tomato, snipped cilantro, thyme, oregano, and chipotle pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes.
2. If desired, mash beans slightly.* If desired, garnish with sour cream and cilantro sprigs.
3. Makes 4 servings (5 cups)
4. *Note: For a pureed bean soup, cool soup slightly. Place half of the soup in a food processor or blender. Cover and process or blend until smooth. Repeat with remaining soup.
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