Tangy Black Bean SoupSubmitted by: IVAHAPPY
1/2 cup chopped onions
2 tbsp. minced garlic
2 tbsp. olive oil
1/2 tsp. ground cumin
8 cups vegetable broth
3 cans black beans, drained and rinsed
1/2 lemon, sliced
1/2 cup snipped dried tomatoes
1 tbsp. red taco sauce
1 tbsp. drid oregano
1 1/2 tsp. basalmic vinegar
2. Add broth, beans, lemon slices, tomatoes, taco sauce and oregano. Bring to boil, reduce heat. Simmer uncovered for 15 minutes, stirring occasionally.
3. Discard lemon slices. Puree, bring to boil, reduce heat. Cook, uncovered, for 10 more minutes, stirring occasionally.
4. Add basalmic vinegar and serve. Good over rice, and leftovers can be frozen.
Number of Servings: 6
Recipe submitted by SparkPeople user IVAHAPPY.