I had to sneak one more soup recipe in before it is officially spring time! This recipe originally came from Emilie and we’ve made it over and over again. My kids love it SO much that it is our go-to meal when we have a babysitter and we want to make a meal we know they will devour. We love to top it with sour cream and crushed tortilla chips.
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 with juices
1/2 14 1/2-ounce can low-salt chicken broth
1 28-ounce can diced tomatoes in juice
2 teaspoons ground cumin
1 1/2 teaspoons hot pepper sauce
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.
Disclosure: This post may contain affiliate links. When you click on these links, you are supporting this blog. Thanks!