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Quick Black Bean Soup

Quick_Black_Bean_SoupRecipe by Dr. Risa Gorelick
Preparation Time: 45 minutes or less
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
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
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