Quick Black Bean Soup

• 2 tablespoons olive oil
• 1 1/4 cups chopped onion
• 4 large garlic cloves, chopped
• 1 tablespoon chopped fresh thyme or 1 1/2 teaspoons dried
• 3 15-ounce cans black beans, drained, 1 cup liquid reserved
• 2 14 1/2-ounce cans low-salt chicken broth
• 1 28-ounce can diced tomatoes in juice
• 2 teaspoons ground cumin
• 1 1/2 teaspoons hot pepper sauce

1. Heat oil in large pot over medium heat.
2. Add onion, garlic and thyme; saute until onion is golden, about 8 minutes.
3. Add beans, reserved 1 cup bean liquid, broth, tomatoes with juices, cumin and hot pepper sauce.
4. Bring soup to boil.
5. Reduce heat to medium-low and simmer until flavors blend and soup thickens slightly, stirring occasionally, about 20 minutes.
6. Working in 2 batches, puree 2 1/2 cups soup in blender until smooth.
7. Mix puree back into soup in pot.
8. Season with salt and pepper.
9. Ladle soup into bowls.

olive oil, onion, garlic, thyme, black beans, lowsalt, tomatoes, ground cumin, hot pepper

Taken from www.epicurious.com/recipes/food/views/quick-black-bean-soup-101661 (may not work)