Black Bean and Tomato Soup

This recipe started with one I found in Food & Wine magazine. I ditched the tortillas, but added tomatoes and garlic. I also substituted dried cilantro for fresh. It is good on its own or over rice.

Black Bean and Tomato Soup

• 1 tb oil
• 1 medium onion, chopped coarsely
• 1 tsp ground cumin
• 2 cloves garlic, minced (about 1 tsp)
• 2 14-oz cans black beans (undrained)
• 1 14-oz can diced tomatoes
• 1 tsp dried chopped cilantro

Heat the oil over medium heat until shimmering. Add the onion and cook until translucent and soft but not browned, about 5 minutes.

Add the cumin and garlic and cook until fragrant, 1-2 minutes.

Add the beans and tomatoes, and bring to a boil. Reduce heat and simmer until slightly thickened, 10-15 minutes.

Stir in the cilantro and serve.

Makes 3 servings.