This is a great soup—zesty, flavorful, and not too “beany.” Because it is prepared with canned beans, it is very quickly made.
If you wish, add a teaspoon of oregano and/or cayenne pepper for added flavor when you add the cumin.
Add herbs Serve it with sourdough bread for a hearty lunch or supper.
In a medium-size saucepan, heat the oil over medium heat. Add the onion and garlic and saute for 5 minutes, until the onion is tender.
In a blender or food processor, combine the tomatoes with liquid and three-quarters of the beans. Process until smooth. Add to the sauteed onion along with the remaining black beans, broth, and cumin. Add more spices and herbs if desired (suggestions: oregano, cayenne pepper, and/or red pepper flakes go well with black beans).
Cook over low heat for about 15 minutes, stirring occasionally.
Serve the soup hot, topping each bowl with a sprinkling of scallions and chopped tomatoes and a dollop of sour cream.