1 lb dried black beans, soaked
4 quarts low sodium vegetable broth, or water
SACHET (place herbs in cheesecloth secured with twine)
2 bay leaves
½tsp dried thyme
10 peppercorns, cracked
1 tbsp olive oil
4 oz onion, diced
2 garlic cloves, minced
1 oz diced green chiles
1 tbsp jalapeño pepper, seeded and minced
1 tsp cumin, ground
1 tsp coriander, ground
1 tsp dried oregano
salt and pepper, to taste
lime wedges, as needed for garnish
cilantro, as needed for garnish
Combine the beans and broth or water in a medium stockpot and bring to a simmer. Add the sachet.
Sauté the onion, garlic and chiles in the oil. Add to the stockpot. Stir in the cumin, coriander and oregano.
Simmer the soup, uncovered, approximately 2-½to 3-½hours. The beans should be very soft, just beginning to fall apart. Add additional stock if necessary.
Purée about half of the soup, then stir it back into the remaining soup. Season to taste with salt and pepper.
Garnish with lime wedges and chopped cilantro.
Per Serving: 322 Calories; 9g Fat (1g sat); 11g Protein; 45g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 1656mg Sodium.