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Black Bean Soup with Sherry

Shelley Wiseman
  • minutes
  • Serves 4

INGREDIENTS

2

15-1/2-oz. cans Black beans

3

medium cloves Garlic

1

Green bell pepper, medium

1 tsp

Oregano, dried

1

Yellow onion, large

2 cups

Lower-salt chicken broth

1 tbsp

Tomato paste

1

Kosher salt and freshly ground black pepper

3 tbsp

Olive oil, extra-virgin

1 tsp

Cumin, ground

1/4 cup

Sherry, dry