Quick Black Bean Soup
Recipe by Dr. Risa Gorelick
Preparation Time: 45 minutes or less
Ingredients:
2 Tablespoons olive oil
1 ¼ Cups chopped onion
4 Large garlic cloves, chopped
1 Tablespoon chopped fresh thyme or 1 ½ teaspoons dried
3 15-ounce cans black beans, drained, 1 cup liquid reserved
2 14 1/2-ounce cans low salt vegetable broth
1 28-ounce can diced tomatoes in juice
2 Teaspoons ground cumin
1 ½ Teaspoons hot pepper sauce
Directions:
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 juice, 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.
Working in 2 batches, puree 2 ½ cups soup in blender until smooth. Mix puree back into soup in pot. Season with salt and pepper. Ladle soup into bowls. Top with sour cream and chopped cilantro.
Makes 6 Servings