Quick and easy southwestern-style black bean soup topped with a mixture of diced pepper Jack cheese, and diced red and green bell pepper.

Quick Black Bean Soup

1/2 cup chicken broth
2 cups chopped onions
3 garlic cloves, crushed
2 (15-ounce) cans black beans, drained and rinsed
1 tomato, seeded and chopped
4 1/2 cups chicken broth
1 tablespoon ground cumin
3 tablespoons chopped cilantro
1/8 teaspoon salt
1 cup diced pepper Jack cheese
1/2 cup diced red bell pepper
1/2 cup green bell pepper

1. In a kettle, heat chicken broth; add chopped onions and crushed garlic cloves. Simmer, covered, for 4 to 5 minutes.
2. Add canned black beans, chopped tomato, chicken broth, and cumin; bring to a boil, reduce the heat, and simmer for 20 to 25 minutes.
3. Puree half of the soup in a blender or food processor then return to the kettle. Stir in chopped cilantro and salt.
4. In a bowl combine diced pepper Jack cheese, diced red bell pepper, and diced green bell pepper; top each serving of soup with mixture.

Makes 8 servings.