• 2 tablespoons olive oil
  • ½ medium red onion, chopped
  • ½ medium red bell pepper, chopped
  • ½ medium green bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 cups vegetable broth
  • 2 cans black beans, drained and rinsed
  • 1 can chopped tomatoes
  • 2 tablespoons red wine vinegar
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • ½ teaspoon cayenne pepper
  • Salt and Pepper to taste



  • In a large dutch oven, heat oil, peppers, and onion over medium high heat for 5 minutes or until onion begins to soften and become translucent.
  • Add the garlic and sauté for another minute.
  • Add the broth, black beans, tomatoes, and red wine vinegar. Stir well and bring to a simmer.
  • Add the oregano, cumin, cayenne, salt and pepper. Allow soup to simmer for about 15 minutes or until vegetables are tender.
  • Portion out three cups worth of the soup into a food processor. Puree until smooth and stir back into the rest of the soup in the dutch oven.