bountiful black bean soup

How To Make bountiful black bean soup

• 1

  Heat oil in heavy large pot over medium heat. Add onion, garlic, and thyme; saute until onion is golden, about 8 mins. Add beans, reserved 1 cup of bean liquid, 3-1/2 cups of broth, tomatoes with juice, cumin and hot pepper sauce.
• 2

  Bring soup to boil; reduce heat to medium-low and simmer (uncovered) until flavors blend and soup thickens slightly, stirring occasionally, about 20 minutes. Cool slightly.
• 3

  Working in 2 batches, puree 2-1/2 cups of soup in blender (I used my cuisinart food processor on pulse several times) until smooth. Mix puree back into soup pot.
• 4

  Brint to simmer. Season to taste with salt and pepper, only if needed. (can be made 1 day ahead. cool slightly, refrigerate uncovered until cold, then cover and keep refrigerated. Bring soup to simmer, thinning with more broth if needed, before serving.
• 5

  When ready to serve, top with a dollop of sour cream and some shredded cheddar cheese and fresh cilantro (optional) We served this with warm jumbo flaky biscuits and butter!
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