Mexican Black Bean Soup with Cumin

A simple vegetarian black bean soup recipe inspired by the flavors of Mexico, this black bean soup recipe uses cumin, oregano and chili powder for plenty of flavor, but if you prefer a spicier dish, you may want to add some hot sauce or cayenne pepper. Mexican black bean soup is a high-fiber and low fat vegetarian soup. Recipe and photo courtesy of Bush's® Beans.

Ingredients:

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 teaspoon cumin
• 3 teaspoons chili powder
• 1/2 teaspoon oregano
• 3 15 ounce cans black beans
• black pepper, to taste
• salsa
• shredded cheese
• fresh chopped basil

Preparation:

Heat oil in large pot over medium heat. Add onion, cook 5 minutes. Stir in garlic, cumin, chili powder and oregano.

Puree one can of black beans, add to pot. Add second can of black beans (do not puree). Drain last can of black beans and add to pot (do not puree).

Reduce heat and simmer for 15 minutes, stirring often. Add black pepper, to taste.

Top with salsa, shredded cheese and fresh basil.

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