This recipe can be prepared in 45 minutes or less.

Top with sour cream and chopped cilantro.

Serves 6.

INGREDIENTS

  • 2tablespoons olive oil
  • 1 1/4cups chopped onion
  • 4large garlic cloves, chopped
  • 1tablespoon chopped fresh thyme or 1 1/2 teaspoons dried
  • 315-ounce cans black beans, drained, 1 cup liquid reserved
  • 214 1/2-ounce cans low-salt chicken broth
  • 128-ounce can diced tomatoes in juice
  • 2teaspoons ground cumin
  • 1 1/2teaspoons hot pepper sauce

    DIRECTIONS

    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.