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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Top with sour cream and chopped cilantro. Ingredients:
2 tablespoons olive oil |
1 1/4 cups chopped onion |
4 large garlic cloves, chopped |
1 tablespoon chopped fresh thyme or 1 1/2 teaspoons dried |
3 15-ounce cans black beans, drained, 1 cup liquid reserved |
2 14 1/2-ounce cans low-salt chicken broth |
1 28-ounce can diced tomatoes in juice |
2 teaspoons ground cumin |
1 1/2 teaspoons hot pepper sauce |
Directions:
1. Heat oil in large pot over medium heat. Add onion, garlic and thyme; sauté until onion is golden, about 8 minutes. Add beans, reserved 1 cup bean liquid, broth, tomatoes with juices, cumin and hot pepper sauce. Bring soup to boil. Reduce heat to medium-low and simmer until flavors blend and soup thickens slightly, stirring occasionally, about 20 minutes.
2. Working in 2 batches, purée 2 1/2 cups soup in blender until smooth. Mix purée back into soup in pot. Season with salt and pepper. Ladle soup into bowls.
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