Black Bean Soup.

My sister sent this to me right after my sister-in-law asked for more soups. Score! My sister says, “This is a modified recipe I found in a soup cookbook. It’s easy, hearty, and fabulous! This is one of the best ways to repurpose that big bottle of hot sauce that lurks in your fridge.” I don’t know about that (buffalo french fries, helloooo?!), but I can’t wait to try this one out!

 

2 14-oz cans black beans, drained (but not rinsed)

1 medium red onion, chopped

2 cloves garlic, peeled and chopped

1 14 1/2-oz can vegetable or chicken broth

3 tbsp hot sauce

2 tsp cumin

2 tsp rum or sherry or too-old-to-drink red wine (optional)

Suggested garnish:

  Chopped multi-colored peppers (adds a great crunch!)

  Chopped cilantro

  Chopped green onion

  Shredded cheese

  Sour cream

  Avocado

 

Heat 1 tbsp olive oil in a soup pot over medium-high heat. Add onion and garlic and cook, stirring occasionally, until slightly tender. Add 1 1/2-2 c water and the beans, broth, hot sauce, and cumin. Heat to boiling. Reduce heat to medium-low and simmer, partially covered, until flavors meld, about 20 minutes, stirring occasionally. Working in small batches, pulse about half the soup in a blender until smooth. Return blended soup into pot and stir in booze. Serve hot over cooked rice or warm corn bread topped with your favorite garnishes.

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