Ingredients

• 2 tablespoons olive oil
• 1 1/4 cups chopped onion
• 4 large garlic cloves, chopped
• 1 tablespoon chopped fresh thyme or 1 1/2 teaspoons dried
• 3 15-ounce cans black beans, drained, 1 cup liquid reserved
• 2 14 1/2-ounce cans low-salt chicken broth
• 1 28-ounce can diced tomatoes in juice
• 2 teaspoons ground cumin
• 1 1/2 teaspoons hot pepper sauce

Instructions

1. Heat oil in large pot over medium heat. Add onion, garlic and thyme; sauté until onion is golden, about 8 minutes. Add beans, reserved 1 cup bean liquid, broth, tomatoes with juices, cumin and hot pepper sauce. Bring soup to boil. Reduce heat to medium-low and simmer until flavors blend and soup thickens slightly, stirring occasionally, about 20 minutes.
2. Working in 2 batches, purée 2 1/2 cups soup in blender until smooth. Mix purée back into soup in pot. Season with salt and pepper. Ladle soup into bowls.