Black Bean Soup

Ingredients

• 45 ounce black beans divided undrained canned
• 14.5 ounce chicken broth canned
• 1 tablespoon chili powder 
• 3  garlic cloves minced
• 1 teaspoon ground cumin 
• 1  onion chopped
• 0.5 teaspoon oregano leaves 
• 0.3 teaspoon coarse grind pepper black
• 6 servings toppings: salsa fresh shredded
• 0.3 teaspoon salt 
• 1 tablespoon vegetable oil 

Equipment

• food processor
• blender
• dutch oven

Directions

1. Process 1 can of beans in a food processor or blender until smooth, stopping to scrape down sides.
2. Drain second can of beans.
3. Saut onion and garlic in hot oil in a Dutch oven over medium heat 5 minutes or until tender. Stir in processed beans, drained beans, remaining can of undrained beans, broth, and next 5 ingredients.
4. Bring to a boil; reduce heat, and simmer, stirring often, 15 minutes.
5. Serve with desired toppings.