Top with sour cream and chopped cilantro.
Recipe information
Yield
Serves 6
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
Preparation
Step 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.
Step 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.
