Ingredients
| 2 Tablespoon |
oil |
| 1 |
bay leaf |
| 3 |
carrots, chopped |
| 1 |
onion, chopped |
| 1 |
celery, chopped rib |
| 1 |
garlic clove, minced |
| 1 Teaspoon |
cumin |
| 1/4 Teaspoon |
cayenne pepper |
| 1/2 Teaspoon |
dried oregano |
| 6 Cup |
chicken broth |
| 1 Cup |
water |
| 1 Can |
black beans, drained and rinsed |
| 1 Can |
pinto beans, drained and rinsed |
| |
salt and pepper, to taste |
| |
Grated cheese, optional |
| |
Taco chips, optional |
Instructions
Heat the oil in a large saucepan; add the bay leaf, chopped vegetables and spices. Sauté until vegetables are soft and translucent. Add the broth and water. Bring mixture to a boil. Reduce heat and add the beans. Cover and let simmer for about 15 minutes. Remove the bay leaf. In small batches, puree the soup using a blender or food processor. Return to heat only to keep soup hot until ready to serve. Serve with grated cheese on top and taco chips.
