Serves 4

Prep time 10 minutes

Cook time 35 minutes

Ingredients

1 large white onion, finely diced

1 red bell pepper, finely diced

1 green bell pepper, finely diced

2 Tbsp. vegetable oil

2 Tbsp. College Inn® Savory Infusions® Roasted Chili and Garlic Base

3 cloves garlic, minced

1 tsp. smoked paprika

2 cans (15 oz. each) black beans, do not rinse or drain

3 cups water      

1 Tbsp. distilled white vinegar or red wine vinegar

Topping Options: Cooked white rice, cilantro leaves and thinly sliced serrano chile

Directions

  1. Set aside 1/4 cup each onion, red bell pepper and green bell pepper in a separate bowl. Heat oil in a large saucepan over medium-high heat; add remaining onion and bell peppers and cook about 8 minutes, stirring frequently, until softened. Add Savory Infusions, garlic and paprika; cook 1 minute longer.

  2. Add beans and water; bring to a simmer. Reduce heat to medium and simmer 20 minutes. Using potato masher, mash about half of bean mixture until soup is thickened.

  3. Remove from heat and stir in vinegar. Ladle soup into bowls and top with reserved onion and bell peppers, rice, cilantro and serrano, as desired.

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