Updated Thursday, May 23rd, 2002
Yield: 6 to 8 servings
In a blender or food processor, combine the tomatoes with liquid and three-quarters of the beans. Process until smooth. Add to the sauteed onion along with the re-maining black beans, broth, and cumin. Cook over low heat for about 15 minutes, stirring occasionally.
Serve the soup hot, topping each bowl with a sprinkling of scallions and chopped tomatoes and a dollop of sour cream.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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