Seriously Simple Black Bean Soup | Peggy Lampman's dinnerFeed

Recipe: Super Simple Black Bean Soup

2 tablespoons extra virgin olive oil
1 tablespoon minced garlic
1 tablespoon ground cumin
1/2-2 teaspoons red pepper flakes
2 (14 1/2 ounce) cans black beans, one can drained of liquid
1 cup chicken, vegetable or beef stock
3 tablespoons chopped assorted colored bell pepper, diced, optional
3 tablespoons chopped cilantro, optional
2 tablespoons chopped red onion, optional
1/4 cup sour cream or strained yogurt, (2 percent or fat-free is fine), optional

In a medium-sized pot, heat olive oil over medium-low heat. Add garlic, cumin and 1/2 teaspoon red pepper flakes. Sauté 1 minute or until garlic is fragrant.
Add 1 can of black beans with liquid and 1 cup stock to pot. Bring to a low boil then remove from heat.
With a food processor or immersion blender, purée the soup.
Stir in the second can of drained beans, peppers, cilantro, onion and sour cream or yogurt into the puréed ingredients and gently heat. Season to taste with kosher salt and additional red pepper flakes to taste.

Time: 30 minutes

Number of servings (yield): 4-5 cups