Ingredients
The following ingredients have 4 Servings
- 1 TBSP oil (olive or avocado)
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 8 ounce can no-salt added tomato sauce
- 2 (15 ounce) cans black beans
- 3 cups water (or low-sodium vegetable or chicken broth)
- 1 tsp cumin
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
Instruction
- Heat oil in a large soup pot or Dutch oven.
- Sauté the onion in the oil for about 7-10 minutes, until tender & lightly browned.
- Stir in the garlic & cumin, and cook for 30 seconds, stirring constantly.
- Add in the tomato sauce, black beans, and water. Stir well.
- Bring soup to a boil, reduce heat to low, and simmer {uncovered} for 25 minutes. Make sure to stir occasionally.
- Season with salt and red pepper flakes.
- Remove from heat, and mash some of the beans into the soup. {I like mine smoother, so I use an immersion blender}.
- Serve with optional toppings, if desired.