Thanks to our friend Mike Petzinger for helping us with this shoot!
Here’s what you need:
2 Tbsp Olive oil
1¼ c Chopped onions
4 Garlic cloves, chopped
1 Tbsp Chopped fresh thyme, or 1½ tsp dried
3 15-oz. Cans black beans
3½ c Chicken broth
1 28-oz. Can diced tomatoes in juice
2 tsp Ground cumin
1½ tsp Hot sauce
Optional: grated cheddar cheese
These are your tools:
Dry ingredient measuring cups
Liquid ingredient measuring cup
Large mixing bowl
Large sauce pot
Here’s what you do:
In a frying pan, sauté the onions, garlic, and thyme for about 8-10 minutes (until onions are golden). Transfer to a large sauce pot and add the black beans, broth, tomatoes with juice, cumin, and hot pepper sauce. Bring the soup to a boil, and then reduce the heat to medium-low. Let simmer for about 20 minutes, stirring occasionally.
Working in batches, puree 2½ cups of soup in a blender until smooth. Transfer the puree back into the sauce pot and bring to a simmer. Season to taste with salt and pepper. Ladle the soup into bowls, and serve with grated cheddar on top if desired. Enjoy!