Tuesday, March 21, 2006

Black Bean Soup

* 2 tbsp. olive oil
* 1 onion, chopped
* 3 cloves garlic, minced
* 2 cans Mex style tomatoes (don't drain)
* 2 cans black beans (drained & rinsed)
* 1 can vegetable broth
* 2 tsp. ground cumin
* 1 dash cayenne pepper

Garnishes: Try any or all of these - Thinly sliced scallions, chopped cilantro, cubed avocado, "cheese","sour cream", spoon full of salsa.

Directions: In a medium-size saucepan, heat the oil over med. heat. Add the onion and garlic and saute for 5 minutes, until the onion is tender. In a food processor, combine the onions, tomatoes and the beans. Process until smooth (I did this in 2 batches). In the medium saucepan, combine the bean mixture, broth, and cumin & cayenne. Cook over low heat for about 15 minutes, stirring occasionally. Serve the soup hot, topping each bowl with any or all of the garnishes.

This soup is delicious -- warm & hearty. We decided not to add garnishes, and we each had a second helping. This one is a keeper!

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