1 tablespoon olive oil
1 cup chopped onion
3 garlic cloves, minced
2 cans (16 oz each) Mexican style tomatoes with mild green chilies (do not drain)
2 cans (15 oz each) black beans, drained and rinsed
1 can (15 oz) chicken broth
2 teaspoons ground cumin
In a medium-size saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for 5 minutes, until the onion is tender. In a blender or food processor, combine the onions, tomatoes and the beans. Process until smooth (this can be done in 2 batches, if necessary). In the medium saucepan, combine the bean mixture, broth, and cumin. Cook over low heat for about 15 minutes, stirring occasionally. Serve the soup hot, topping each bowl with any or all of the garnishes. Serves 4-6.
Garnishes: Try any or all of these: Thinly sliced scallions, chopped cilantro, cubed avocado, sour cream. I like mine with a splash of sherry and a dollop of sour cream.