DUTCH OVEN BLACK BEAN SOUP

Dutch Oven Black Bean Soup image

The interesting blend of spices in this soup will remind you of the traditional Cuban meal of black beans and rice.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 3h30m

Yield 6

Number Of Ingredients 12

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Ingredients

2 2/3 cups dried black beans (1 lb)
2 tablespoons vegetable oil
1 large onion, chopped (1 cup)
3 cloves garlic, finely chopped
3 cups Progresso™ beef flavored broth (from 32-oz carton) or vegetable broth
3 cups water
1/4 cup dark rum or apple cider
1 teaspoon liquid smoke
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano leaves
1 medium green bell pepper, chopped (1 cup)
1 large tomato, chopped (1 cup)

Steps:

Place beans in Dutch oven; add enough cold water to cover beans. Heat to boiling. Boil uncovered 2 minutes. Remove from heat; cover and let stand 1 hour. Drain and reserve beans.
In same Dutch oven, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender.
Stir in remaining ingredients. Heat to boiling. Boil 2 minutes. Reduce heat to low; cover and simmer about 2 hours or until beans are tender.
Carefully pour soup into blender. Cover; blend until almost smooth.

Nutrition Facts : Calories 360, Carbohydrate 54 g, Cholesterol 0 mg, Fat 1/2, Fiber 19 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 8 g, TransFat 0 g