Easy Black Bean Soup

From Yankee Magazine Church Suppers and Potluck Dinners Cookbook

Soups, Stews, Chowders Recipes | Beans Recipes

Yield: 6 to 8 servings

This is a great soup -- zesty, flavorful, and not too "beany." Because it is prepared with canned beans, it is very quickly made. Serve it with sourdough bread for a hearty lunch or supper.

• 1 tablespoon olive oil
• 1 cup chopped onion
• 2 to 4 large garlic cloves, minced
• 2 cans (16 ounces each) peeled tomatoes, with liquid
• 2 cans (15 ounces each) black beans, drained and rinsed
• 1-1/2 cups canned or homemade chicken broth
• 2 teaspoons ground cumin
• 1/4 cup thinly sliced scallions, to garnish
• 1/2 cup chopped tomatoes, to garnish
• 1/2 cup sour cream, to garnish

In a medium-size saucepan, heat the oil over medium heat. Add the onion and garlic and saute for 5 minutes, until the onion is tender.

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.

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