Black Bean Soup

This recipe is adapted from Cuisine At Home.

4 cans black beans, rinsed, drained (15 oz)
6 C chicken or veggie broth
1 bay leaf
2 T olive oil
1 C onion, diced
1 T garlic, minced
1 T paprika
1½ t ground cumin
1½ t oregano
1 t ground coriander
½ t cayenne
pinch each sugar and salt
1 T red wine vinegar
1 can diced tomatoes in their juice (15 oz)
Pico de Gallo

In a large pot over medium heat simmer beans, broth and bay leaf 20-30 minutes;
remove bay leaf and half the bean-broth mixture. Puree remaining beans and broth
until smooth. Return reserved beans. In a non-stick pan, heat olive oil; add onions,
garlic and seasonings, mix well and saute until soft, about five minutes. Deglaze
with vinegar, then add tomatoes and their juice; simmer to reduce slightly. Add to
soup. Serve with Pico de Gallo. Garnish with sour cream (optional). Make it a meal with Pork Kebabs.

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