Categories: Soups- stews- chowders

Ingredients

• 2 Idaho potatoes, peeled and chopped
• Salt
• 2 (14oz.) cans black beans, rinsed and drained, divided use
• 1 (14oz.) can fire-roasted tomatoes, undrained
• 2 cups chicken broth or vegetable stock
• 1/2 tsp. oregano
• 1/2 tsp. cumin
• Seas salt to taste

Directions

1. In a large pot, combine the potatoes with enough cold water to cover by 1 inch. Add a generous pinch of salt, and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Drain.
2. In a blender, combine 1 can of the black beans, the cooked potatoes and the tomatoes with their liquid; puree until smooth.
3. Transfer the pureed mixture to the pot used to cook the potatoes and add the chicken broth. Bring to a boil, then reduce heat to low. Add the oregano, cumin, salt and remaining black beans and simmer 20 minutes, stirring occasionally. thin with additional broth, if necessary.

Email to a friend | Print this recipe | Back