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Export 8 ingredients for grocery delivery
Step 1
Rinse and soak the black beans.
Step 2
Drain the soaked, raw beans and put them in a large soup pot. Add the low-sodium vegetable broth and bring to a boil over medium-high heat. Decrease the heat to medium-low, cover, and cook for 1 1/2 hours, or until the beans are tender.
Step 3
When the beans are cooked, stir in the chopped onion, chopped bell pepper, and minced garlic. Increase the heat to high and cook, stirring frequently, for about 5 minutes.
Step 4
Stir in the optional tomatoes, undrained chilies, and cumin. Decrease the heat to low and simmer, stirring occasionally, for about 15 minutes, or until the flavors are blended.
Step 5
Serve hot, garnished with the reserved onion.
Step 6
Tip: This soup will keep for 1 week in the refrigerator, so double the recipe if you like.
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