Yield: 1 servings
|¼ cup||Olive oil|
|1 medium||Yellow onion; chopped|
|1 \N||Whole clove garlic; minced|
|2 teaspoons||Fresh cilantro|
|1 \N||Green bell pepper; chopped|
|1 tablespoon||White wine vinegar|
|3 cups||Chicken broth|
|3 cans||Black beans; (15 ounce) drained|
|1 dash||Dried oregano leaves|
|1 dash||Ground red pepper|
|1 \N||Carton; sour cream|
In soup pot with hot oil, over medium high heat, add onion, garlic, cilantro, bell pepper and vinegar to oil. Saute until just brown and onion is transparent. Add chicken broth, beans, oregano and red pepper. Bring to a boil. Reduce heat and let simmer. Remove from heat and let cool. In a blender, puree half of the soup at low speed until well mixed. Return puree to pot with the rest of the soup and heat thoroughly. Let simmer until ready to serve. Serve warm. Top with sour cream.
Approximately 16 minutes.
Per serving (excluding unknown items): 2635 Calories; 70g Fat (24% calories from fat); 131g Protein; 381g Carbohydrate; 8mg Cholesterol; 4728 mg Sodium
By Patty <designwest@...> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW#FF2092 Converted by MM_Buster v2.0l.