Quick Black Bean Soup

Name: Quick Black Bean Soup
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

9 ingredients

9 steps

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.
2

Add onion, garlic and thyme; saute until onion is golden, about 8 minutes.
3

Add beans, reserved 1 cup bean liquid, broth, tomatoes with juices, cumin and hot pepper sauce.
4

Bring soup to boil.
5

Reduce heat to medium-low and simmer until flavors blend and soup thickens slightly, stirring occasionally, about 20 minutes.
6

Working in 2 batches, puree 2 1/2 cups soup in blender until smooth.
7

Mix puree back into soup in pot.
8

Season with salt and pepper.
9

Ladle soup into bowls.