QUICK AND EASY BLACK BEAN SOUP
Source: Cuisinart
Makes 10 cups

For a spicier soup with a slightly smoky flavor, add one canned chipotle
chili pepper with some of the sauce to the soup with the stock.

2 teaspoons extra virgin olive oil
1 onion (6 ounces), peeled, cut in 1/2 inch pieces
1 carrot (2 ounces), peeled, cut in 1/2 inch pieces
1 rib celery (2 ounces), peeled, cut in 1/2 inch pieces
1/2 red bell pepper, cored, seeded, cut in 1/2 inch pieces
3 cloves garlic, peeled
1 1/2 teaspoons cumin
1 teaspoon oregano
1 teaspoon thyme
3 cans (15 ounce) black beans, rinsed and drained (yield – 5 cups beans)
1 can recipe ready diced tomatoes (15 ounce) with juices
2-1/2 cups fat free, low sodium chicken or vegetable stock
1/2 cup water
1 bay leaf
1/2 to 1 teaspoon Tabasco® or other hot sauce, to taste
3/4 teaspoon kosher salt
1 tablespoon sherry vinegar (or medium dry sherry)
lowfat sour cream as garnish

Heat the olive oil in a 3-3/4 quart Cuisinart® Saucepan over medium heat. Add the onions, carrots, celery, red bell pepper, garlic, cumin, oregano, and thyme; stir to combine. Reduce heat to low, cover and cook over low heat until the vegetables are tender, about 8 to 10 minutes.

Add the drained beans, tomatoes with juices, stock, water and bay leaf. Bring to a boil over high heat, then reduce heat to medium low, and simmer for 25 minutes uncovered, stirring now and then.

Turn off heat; remove and discard bay leaf. Insert the Quick Prep® Hand Blender in the soup. Process on Low for 30 to 40 seconds using a gentle up-and-down motion, moving the blender in a circular motion around the saucepan.

Then process on High speed for an additional 20 to 30 seconds using the same gentle up-and-down motion.

Stir in hot sauce, salt and sherry vinegar.

Serve hot. Each serving may be garnished with a small dollop of sour cream.

Hand Blenders (click here)