Basic Black Bean Soup

Basic Black Bean Soup

1 15-ounce can black beans, undrained

1 medium onion, chopped

1 clove garlic, minced

1/2 tsp. ground cumin

2 fresh tomatoes, seeded and chopped

2 T. chopped fresh cilantro

Salt and pepper to taste


Combine beans, onion, garlic, cumin, and tomatoes in large saucepan.  Cook 15 to 20 minutes over medium heat until onion is tender.  Stir occasionally, and add water as needed to prevent sticking.  Remove from heat.  Cool.  Puree half of soup in blender or food processor until smooth, and return it to saucepan.  If soup is too thick, add water to desired consistency.  Reheat soup.  Sprinkle with cilantro, salt, and pepper just before serving.






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