Ingredients

• 1  cup chopped green sweet pepper (1 large)
• 1  cup chopped onion (1 large)
• 2  cloves garlic, minced
• 1  tablespoon olive oil or cooking oil
• 2  15-ounce cans black beans, rinsed and drained
• 1  14-ounce can beef broth
• 1  cup chopped tomato (2 medium)
• 2  tablespoons snipped fresh cilantro or parsley
• 1  tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
• 2  teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
• 2  teaspoons chopped canned chipotle pepper in adobo sauce (see Note, page 74)
•   Dairy sour cream (optional)
•   Fresh cilantro sprigs (optional)

Directions

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.