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How to make it

  • 1 a 4 qt dutch oven cook onion and garlic in hot oil over medium heat until tender stirring several time.
  • add the cumin and cook for 1 minute more.
  • add broth, beans, lemon, tomatoesand Jalapeno and bring to a boil. Reduce heat and simmer for 15 minutes.
  • Discard lemon slices. Remove 3 cups of soup and in a bender or food processor to puree this mixture. Return to the pot and cook for 10 minutes more.
  • Stir in vinegar and fresh oregano.
  • This soup can be frozen up to 3 months.

Reviews & Comments 5

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    " It was excellent "
    victoriaregina ate it and said...
    Saved. Thanks for a great post.

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  • quepidoll 10 years ago
    Great post...Thanks for sharing...
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    " It was excellent "
    trigger ate it and said...
    I love the addition of the vinegar in this Black Bean soup and the cumin is a nice finishing touch.
    You have my 5 fork rating.
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  • catbot79 11 years ago
    You know, I believe that balsamic vinegar would be good in black bean soup! I add it to so much stuff anyway, and it's always nice to find something else to put it in, as I love it so. Thank you for posting this; it looks so good!
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    " It was excellent "
    ski ate it and said...
    I make this very same soup but without the lemon in it. I can't wait to try it with the lemon, I know it will add a great flavor and be even more fantastic!!!!
    Was this review helpful? Yes Flag

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