A flavorful, hearty soup made of black beans, tomatoes, chicken and vegetables spiced with oregano, garlic, cumin, ground cloves and sherry wine.
Note: I sometimes cook the chicken separately before making the soup so I’ll have chicken broth to use in the soup instead of water. If you have soup base instead of bouillon, use 1/2 cup soup base in place of the bouillon cubes.
Adapted from a recipe from Eatem Soup Bases.
Saute chopped celery, onion, bell pepper, carrots and garlic in 1 tablespoon olive oil.
Add remaining ingredients to the pot and simmer for 30 minutes or more.
Use a flat spoon and mash a few of the beans against the side of the pot to thicken the soup, if desired. Serve hot with bread or crackers of your choice.