Black Bean Soup

Black Bean Soup

1 Tb. vegetable or olive oil
1 cup chopped onion (1 medium)
2 cloves garlic, minced
4 cans (15 ounces each) black beans, drained (about 7 cups cooked beans)
½ cup water
1½ tsp. cumin
Dash of chili powder
2 cans (14 ounces each) chopped, stewed tomatoes
2 cans (10 ounces) chicken broth or 2 tsp. bouillon and 2 cups water
1 can (4 ounces) chopped mild green chiles, undrained
2 Tb. lemon juice
Plain yogurt or sour cream

Sauté onions and garlic. Add the other ingredients. Remove about 1/3 of the soup and blend in a blender. Return blended soup to saucepan and bring to a boil. Simmer for at least 15 minutes. Before serving, stir in lemon juice. Serve with yogurt or sour cream or grated cheese. Leftovers are good with rice. Makes about 8-10 servings.

Becky's Note: This soup is fast!  Really, really fast (I admit that I do not usually simmer it for 15 minutes).  This soup is good!  Really, really good.  With such a great combination, I would make it every week (it is also a big hit with my children) except that I think there are too many good soups and too little time so I limit myself to once a month or so!