Here’s a superfast version of Black Bean Soup. No need to cook all day!
BLACK BEAN SOUP (Pantry Cooking II)
2 cans (15 ounces each) black beans, undrained
1 cup chicken broth
1 can (4 ounces) chopped green chilies
1 tablespoon dried onion
1 bay leaf
1/2 teaspoon dried lemon peel
Puree’ 1 can of black beans. Pour into a large saucepan. Add remaining ingredients; stir to combine. Bring to boil. Cover; reduce heat. Simmer 15 minutes, stirring occasionally. Remove bay leaf before serving. Serves 3-4.
