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Recipe: The Soup Peddler's Chompy-Chomp Black Bean Soup

Soups
CHOMPY-CHOMP BLACK BEAN SOUP

"The flavor and aroma of soup can be such an important means of conveyance of memory and experience. After all, soup is one's first and last food. This recipe holds a special place in my heart, having soothed and warmed many an impromptu midweek supper. Even when the fridge looks empty, almost every pantry seems to be able to supply the ingredients for this simple and savory soup. It's also quick 'n' easy. Dazzle your friends by cooking up an unthinkably delicious soup in 10 minutes."

1 teaspoon vegetable oil
1 onion, diced
3 cloves garlic, sliced thick
2 tablespoons ground cumin
1/4 teaspoon cayenne
1 (15 ounce) can diced tomatoes
1 (15 ounce) can black beans
Salt

Heat the oil in a large saucepan over medium-high heat and saute the onion and garlic for about 5 minutes.

Add the cumin and cayenne and stir well for a minute or two, until pungent.

Add the tomatoes, along with their juices, and the black beans and bring to a strong simmer. Partially blend with an immersion blender; alternatively, puree a portion of the soup in a regular blender and return it to the pot. Season to taste with salt and serve hot.

Makes 4 servings
Source: The Soup Peddler's Slow and Difficult Soups by David Ansel
MsgID: 1437420
Shared by: Betsy at Recipelink.com
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