by Shelley Wiseman
Dry sherry gives this soup an extra boost of flavor that belies how quick and easy it is. A garnish of queso fresco and chopped tomatoes adds color.
1 large yellow onion, finely chopped
1 medium green bell pepper, stemmed, seeded, and finely chopped
3 medium cloves garlic, finely chopped
2 cups lower-salt chicken broth
Two 15-1/2-oz. cans black beans, including liquid
1 tsp. ground cumin
1 tsp. dried oregano
1 Tbs. tomato paste
1/4 cup dry sherry, preferably fino
Kosher salt and freshly ground black pepper
Heat the oil in a 4- to 5-quart heavy-duty pot over medium heat. Add the onion, green pepper, and garlic and cook, stirring occasionally, until tender, about 5 minutes.
Meanwhile, purée the chicken broth with one can of black beans and bean liquid in a blender.
Add the cumin and oregano to the pot and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute more. Stir in the black bean purée and the remaining whole beans with their liquid; bring to a boil over high heat. Reduce the heat to low, partially cover the pot, and simmer, stirring frequently, until the flavors are melded, about 10 minutes. Stir in the sherry and season to taste with salt and pepper.
Serve with Roasted Poblano and Onion Quesadillas.
Calories (kcal): 310; Fat (g): 11; Fat Calories (kcal): 100; Saturated Fat (g): 1.5; Protein (g): 13; Monounsaturated Fat (g): 8; Carbohydrates (g): 40; Polyunsaturated Fat (g): 1.5; Sodium (mg): 440; Cholesterol (mg): 0; Fiber (g): 10;