Black Bean Soup

• 1 large onion, diced*

• 4- 6 cloves of garlic, rough chop

• 1 tablespoon fresh chipped thyme (or 1 teaspoon dried)

• 3 regular sized cans of black beans (45 oz total) – Save ½ C liquid

• 4 cups veg stock

• 1 28oz can diced tomatoes in juice

• 2 teaspoons cumin

• 2 teaspoons hot sauce

Sour cream- optional

Directions:

1. Sauté onion in olive oil, medium heat 10 minutes. Add garlic and thyme, lower heat and sauté 5 minutes more.

2. Add Beans, liquid, stock, tomatoes w/ juice, cumin and hot sauce.

3. Bring to boil and lower to simmer 30 minutes. Turn off heat and let cool a bit.

4. Use immersion blender to puree about half of batch, or to your preference.

5. Serve with sour cream

Notes: Soup will significantly thicken the next day.

*Remember, you can get frozen chopped onions that are a great sub for fresh when needed/desired. Don’t be a pretentious foodie, we can all use shortcuts sometimes. <3