BLACK BEAN SOUP
Servings: 10 servings
Prep Time: 10
Cook Time: 35
2 tablespoons vegetable oil
1 large onion, chopped
3 large cloves garlic, minced
4 cans (15 to 19 ounces each) black beans, undrained
2 cans (14.5 ounces each) reduced-sodium chicken broth
1/3 cup FRANK'S® RedHot® Original Cayenne Pepper Sauce or FRANK'S® RedHot® Chile n' Lime™ Hot Sauce
1/4 cup minced fresh cilantro leaves
2 teaspoons ground cumin
Heat oil in a 4 to 5-quart saucepan. Add onion and garlic; cook until tender. Stir in beans with their liquid, broth, Frank's RedHot Sauce, cilantro and cumin.
Bring to a boil, stirring. Reduce heat; simmer, partially covered, for 30 minutes. Stirring often.
Remove 1 cup soup mixture. Place in blender; cover and process until smooth. Stir into soup.
Spoon soup into bowls. Serve with a dollop of sour cream, if desired.
Tip: This soup freezes well. Freeze leftovers in individual portions. Thaw and reheat in microwave oven.