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.