Vegetarian Black Bean Soup

Another black bean soup recipe? Yes, this is the third recipe that I make regularly, and I want to share with you because it is so easy. It doesn't have to be made with vegetable broth, of course. I use chicken broth because we like the flavor much better, and we are not vegetarians. The biscuits that we ate alongside the soup are full of cheese and mild green chilies making them a perfect accompaniment for this meal. I will post the recipe for the biscuits tomorrow. Blessings...

Recipe:

1 cup chopped onion
2 garlic cloves, minced
1 can (14-1/2 oz.) vegetable or chicken broth, divided
2 cans (15 oz. each) black beans, rinsed and drained
1 cup diced peeled potato
1/2 tsp. dried thyme
1/2 tsp. ground cumin
1 can (14-1/2 oz.) diced tomatoes, undrained
1/4 to 1/2 tsp. hot pepper sauce (I use 1/4 tsp. keeping the soup mild in flavor)
2 green onions, sliced

1. In a saucepan, bring the onion, garlic and 1/4 cup broth to a boil. Reduce heat; cover and simmer for 3 to 4 minutes or until onion is tender.
2. Stir in the beans, potato, thyme, cumin and remaining broth; return to a boil. Reduce heat; cover and simmer for 20 to 25 minutes to blend flavors. Test potatoes with a fork to make sure they are tender.
3. Stir in tomatoes and hot pepper sauce; heat through. Sprinkle with green onions.

Yield: 5-3/4 cups
164 calories per cup
7 gms. fiber

This is another favorite recipe from a "Taste of Home" cookbook.