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Cuban   -   Black Bean And Olive Soup   adapted from Caribbean Light by Donna Shields

  • 2 Cans Black Beans
  • 3 Cans Chicken Broth
  • 1 Tablespoon Olive Oil
  • 1 Large Bell Pepper -- Chopped
  • 1 Medium Onion -- Chopped
  • 3/4 Cup Olives -- Chopped
  • 1 Small Carrot -- Chopped
  • 2 Stalks Celery -- Chopped
  • 5 Cloves Garlic -- Chopped
  • 2 Teaspoons Thyme
  • 1/4 Teaspoon Salt
  • 2 Tablespoons Red Wine Vinegar
Directions Saute in oil, bell pepper, onion, garlic, olives, carrot, celery, thyme and salt for 30 minutes. It should turn to a golden paste. Add water if necessary to prevent burning or sticking. Add to broth, bring to a simmer, add beans and vinegar. Simmer for 30 minutes and serve.
Serves 4
Time to Make 0:00

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