Recipe: Chompy-Chomp Black Bean Soup (blender)

CHOMPY-CHOMP BLACK BEAN SOUP

1 teaspoon vegetable oil
1 onion, diced
3 cloves garlic, thinly sliced
2 tablespoons ground cumin
1/4 teaspoon ground red pepper
1 (14 1/2 ounce) can diced tomatoes
1 (15 ounce) can black beans, drained
1/2 teaspoon salt or to taste

Heat the oil over medium-high heat in a large saucepan or Dutch oven; cook onion and garlic until soft and fragrant, about 5 minutes.

Add the cumin and red pepper; cook, stirring, until pungent, about 1-2 minutes.

Add the tomatoes with their juices and the beans; heat to a simmer. Turn off heat.

Partially blend the soup with an immersion blender or, alternatively, puree about half the mixture in a blender and return to the pan. Stir in salt.

Servings: 4
Source: The Soup Peddler's Slow and Difficult Soups by David Ansel