Drain & rinse:<\/p>\n\n\n\n
5 cans black beans<\/strong><\/em><\/p>\n\n\n\n Put them in a large pot and cover them with water.<\/p>\n\n\n\n Cook on medium heat for 20-30 minutes.<\/p>\n\n\n\n Drain most of the water.<\/p>\n\n\n\n Saute in a frying pan:<\/p>\n\n\n\n I onion, chopped<\/em><\/strong><\/p>\n\n\n\n 4-5 cloves garlic, minced<\/em><\/strong><\/p>\n\n\n\n 1 green pepper, chopped<\/em><\/strong><\/p>\n\n\n\n olive oil<\/em><\/strong><\/p>\n\n\n\n Add to beans.<\/p>\n\n\n\n Add:<\/p>\n\n\n\n 1 tsp ground cumin<\/strong><\/em><\/p>\n\n\n\n 1 can vegetable broth<\/strong><\/em><\/p>\n\n\n\n 1 c hot salsa<\/strong><\/em><\/p>\n\n\n\n Put about 2\/3 of the above in a blender- you’ll need to do this is small batches.<\/p>\n\n\n\n Use the chop feature to blend together.<\/p>\n\n\n\n Pour back into the pot.<\/p>\n\n\n\n Simmer for at least 30 minutes.<\/p>\n\n\n\n Optional:<\/p>\n\n\n\n Sprinkle shredded cheese<\/strong><\/em> on top of each bowl of soup.<\/p>\n\n\n\n I love it with a scoop of sour cream<\/em> <\/strong>too!<\/p>\n","protected":false},"excerpt":{"rendered":" Jaime Barkwell<\/p>\n","protected":false},"author":1,"featured_media":3366,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":""},"categories":[7,35],"tags":[258,111,106,118],"class_list":["post-3365","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main","category-soups","tag-black-beans","tag-jaime-barkwell","tag-recipe","tag-soup","latest_post"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t