Black Bean Soup

A lower-fat version of black bean soup, from the"Full of Beans" cookbook. If you preder a chunkier soup, puree only some of it. Since I am always rushed for time, I start with canned black beans. You can use vegetable stock instead of beef stock if you prefer. Soup can be garnished with plain yogurt and.or lemon slices.

• Ready In: 50 mins
• Serves: 3-4
• Yields: 5 cups

Ingredients

• 3  cups  cooked black beans
• 2  cups  beef stock
• 14  ounces tomato sauce
• 2  garlic cloves, minced
• 1  onion, chopped
• 1  celery rib, chopped
• 1  bay leaf
• 1⁄2 teaspoon thyme
• 1⁄2 teaspoon oregano
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon black pepper
• 6  drops  hot pepper sauce
• 2  teaspoons lemon juice
• 1  teaspoon brown sugar
•  salt

Directions

1. Bring beans, stock, tomato sauce, garlic, onion, celery, bay leaf, thyme, oregano, cumin, pepper & hot sauce to a boil over medium heat. Lower heat, then simmer, covered, for 30-40 minutes until vegetables are tender.
2. Remove bay leaf. Stir in lemon juice and brown sugar. Puree as desired (smooth or chunky). Return to pan & heat through (you may need to add some water at this point if it's too thick). Season with salt to taste. Serve.