Favorite Black Bean Soup

This is my DH's favorite. It's quick enough to put together for lunch. The recipe came from a friend on an message board. I often serve over white rice.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  medium yellow onion, chopped
• 2  cloves garlic, minced
• 1  teaspoon oregano
• 1⁄2 teaspoon thyme
• 1⁄2 teaspoon cumin
• 1⁄4 teaspoon cayenne
• 2 (15 ounce) cans black beans, rinsed and drained
• 2 (14 1/2ounce) cans chicken broth

Directions

1. Heat oil in a 3-quart saucepan over medium heat.
2. Saute onion and garlic about 5 minutes, until tender.
3. Stir in oregano, thyme, cumin and cayenne.
4. Cook 1 minute.
5. Place 1 can of beans in a blender or food processor and puree until smooth; add chicken broth as needed to make a smooth puree.
6. Add puree, remaining whole beans and remaining broth to saucepan.
7. Bring to a boil, reduce heat and simmer uncovered for 20 to 30 minutes.
8. Thicken with a cornstarch slurry if desired.
9. Garnish as desired.