black bean soup


  • 1 Tbsp olive oil
  • 1 cup onion, chopped
  • 3 garlic cloves, minced
  • 2 cans (16 oz each) Mexican style tomatoes with mild green chilies (do not drain)
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (15 oz) vegetable stoack
  • 2 teaspoons ground cumin


  1. In a medium-size saucepan, heat the oil over medium heat. Add the onion and garlic, and sauté for 5 minutes, until the onion is tender.
  2. In a blender or food processor, combine the onions, tomatoes and the beans. Process until smooth (this can be done in two batches, if necessary).
  3. In the medium saucepan, combine the bean mixture, broth and cumin. Cook over low heat for about 15 minutes, stirring occasionally.
  4. Serve the soup hot, topping each bowl with any or all of the garnishes.

Serves 4-6

Soup Bar Topping ideas
Try any or all of these:
* Chopped cilantro
* Cubes of avocado
* Wedges of lemon or lime
* Sour cream
* Bacon bits
* Diced ham or chicken
* Shredded cheese
* Croutons or broiled cheese toasts