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Jalapeno Spiked Black Bean Soup


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  • 1 tablespoon olive oil
  • 1 medium onion; chopped
  • 1 medium celery; chopped
  • 1 medium carrot; chopped
  • 1 jalapeno peppers; chopped
  • 2 clove garlic; minced
  • 1 teaspoon cumin
  • 30 oz black beans; rinsed and drained
  • 14-1/2 oz chicken broth
  • 1/2 teaspoon Salt
  • 2 tablespoon lime juice (fresh)
  • 1/2 cup cilantro leaves; chopped



Step 1

In large saucepan, heat oil over medium heat until hot. Add onion, celery,
carrot, and jalapeno and cook 10 minutes or until tender, stirring
occasionally. Add garlic and cumin and cook 1 minute, stirring. Stir in
beans, roth, salt, and 2 cups water. Heat to boiling over high heat. Reduce
heat to low; simmer, uncovered, 15 minutes

Remove saucepan from heat. Following manufacturer's directions, use hand
blender to puree mixture in saucepan until almost smooth. Stir in lime
juice and sprinkle with cilantro.


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