Black Bean Soup

* Exported from MasterCook *

Black Bean Soup

Recipe By : Crane Walden
Serving Size : 6 Preparation Time :1:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
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2 teaspoons salad oil
2 large onions -- chopped
2 14 oz cans lowfat chicken broth
1 28 oz can crushed tomatoes
1 15 oz can diced tomatoes
2 teaspoons cumin seed -- or to taste
2 15 oz cans black beans
1 15 oz can lowfat refried beans
5 drops green Tabasco Sauce -- or to taste

Heat oil in a 6-8 quart pan over medium heat. Add onion and cook, stirring
frequently, until golden brown (about 20 minutes). Add chicken broth. Add
tomatoes, cumin, beans and green Tabasco. Mix well to break up refried beans.
Remove half the mixture and puree with a blender. Return pureed portion to
cooking pot. Taste and correct seasonings. Bring to a simmer and cook another
six or seven minutes, stirring frequently, until soup begins to thicken and
flavors are blended. Serve with one or more of the following condiments:
shredded lowfat cheddar cheese, nonfat sour cream, cilantro sprigs, baked
tortilla chips

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NOTES : We now use a hand-held blender to puree part of the soup. Remove and
reserve about 4 cups of soup before pureeing with the hand blender, then return
the unpureed portion to the soup pot and stir.