Cuban Black Bean Soup Recipe

Name: Cuban Black Bean Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Makes 8 servings, 1 cup each.
Ingredients: 1 medium onion , chopped; 4 cloves garlic , minced; 1 Tbsp. ground cumin; 2 Tbsp. oil; 3 cans (19 fl oz/540 mL each) black beans , undrained, divided; 1 can (10 fl oz/284 mL) chicken broth plus 1 can water; 1 can (19 fl oz/540 mL) chili-style stewed tomatoes , undrained

Ingredients

1 medium onion , chopped
4 cloves garlic , minced
1 Tbsp. ground cumin
2 Tbsp. oil
3 cans (19 fl oz/540 mL each) black beans , undrained, divided
1 can (10 fl oz/284 mL) chicken broth plus 1 can water
1 can (19 fl oz/540 mL) chili-style stewed tomatoes , undrained

PREP TIME 20m	COOK TIME 15m	TOTAL TIME 35m
YIELD Makes 8 servings, 1 cup each.

Instructions

Cook and stir onion, garlic and cumin in oil on medium-high heat in large saucepan 3 min. or until onion is tender; remove from heat.
Place 1 can of the undrained beans and the broth in blender or food processor container; cover.
Blend until puréed.
Add to ingredients in saucepan.
Repeat with second can of undrained beans and water.
Add remaining can of beans and tomatoes; mix well.
Bring to a boil on medium-high heat.
Reduce heat to low; simmer 15 min., stirring occasionally.
Ladle the soup into each bowl; top with cheese.