Quick Black Bean Soup

1 t. olive oil
1 onion, chopped
2 garlic cloves, minced
3 (15-1/2 oz.) cans black beans, drained and rinsed
1 1/2 t. ground cumin
1/2 t. crushed red pepper (or to taste)
2 cups chicken broth
1 can Rotel tomatoes (or canned diced tomatoes with green chiles)
1 cup frozen corn

Heat oil in a Dutch oven and add onion and garlic. Saute until softened, about 5 minutes.

Puree two cans of drained beans with 1 cup of the chicken broth in a food processor or blender until smooth. Add to onion mixture, along with the remaining beans, broth, cumin, crushed red pepper, tomatoes and corn. Bring to a boil and simmer about 20 minutes, or until slightly thickened.

If you don’t have Rotel tomatoes on hand, use diced tomatoes and add jarred jalapeno peppers to taste.

Serves: 4 to 6
6 Poodles per 4 servings
4 Poodles per 6 servings