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Ingredients
- 2 tbsp olive oil
- 1-1/2 cups chopped onions
- 2 gloves garlic, finely chopped
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 1/2 tbsp cumin
- 1 tsp cayenne
- 6 cups chicken broth, or less for thicker soup
- 3 cans black beans, drained and rinsed
- Salt and pepper to taste
- Cheddar cheese
- Sour cream
- Chopped red onion
Preparation
Step 1
In a large heavy pot, heat oil over medium heat. Add onion, garlic, and peppers and cook until tender, about 5 to 8 minutes. Stir in spices and toss to coat vegetables. Pour in stock and beans and bring to a boil. Reduce heat to simmer and cook for 15 minutes.. In a blender, puree half of the soup until smooth and stir back into soup pot.
To serve, top with Cheddar cheese, sour cream and red onions.
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