Sunday, August 24, 2008
Black Bean Soup
Black Bean Soup is a favorite recipe of mine, given to me by my good friend Emilie. I love how quick and easy it is. Topping with sour cream, cilantro and crunched chips is optional but adds some extra tastiness. My favorite hot sauce to use is Frank's original. If you pull out some of the soup before adding the cumin/hot sauce it's baby friendly as well!
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 with juices
1/2 14 1/2-ounce can low-salt chicken broth
1 28-ounce can diced tomatoes in juice
2 teaspoons ground cumin
1 1/2 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 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.
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.