Black Bean Soup II

By á-620

Ingredients

• 1 tbsp vegetable oil
• half onion, diced
• 2 each: carrots and ribs celery, diced
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/4 tsp ground cumin
• pinch salt and pepper
• 2 cups chicken broth or veg broth
• 2 cans (19 oz ea) black beans drained and rinsed
• 2 tbsp chopped fresh coriander or green onions

Preparation

Step 1

Large saucpan, heat oil over med heat; cook onion, carrots, celery, garlic, oregano, cumin, salt and pepper, stirring occasionally, until softened, about 5 min

Add broth and 4 cups water, scraping up any brown bits
Add beans and bring to boil; reduce heat, cover and simmer 20 min

In blender and in batches, puree half of the soup until smooth; return to pot, garnish ea serving with coriander