QUICK BLACK BEAN SOUP

2 (15-ounce) Cans black beans
1 (15-ounce) Can diced tomatoes
1 Cup diced peeled russet-type baking potato
1 Cup diced onion
2 Garlic cloves, minced
1¼ Cups vegetable broth, or more to taste
½ Teaspoon dried thyme
½ Teaspoon dried cumin
½ Teaspoon Tabasco sauce, or to taste

Combine onion, garlic, and ¼ cup vegetable broth in a large pot. Bring to a simmer and simmer until onions are softened, about 5 minutes. Add 1 cup of broth, black beans with their juice, tomatoes, potatoes, thyme, and cumin. Bring to a simmer, cover, adjust heat to maintain a simmer, and cook until potatoes are tender, about 25 minutes. Thin soup if necessary with a little more vegetable broth. Add Tabasco. Taste and adjust seasoning. Serve hot, topping each portion with diced green or red onions and minced cilantro or parsley if desired. Add diced chiles, a little salsa, or nonfat yogurt if you like.

Serving size: 1½ Cups
Calories: 164
Fat: 0.7 g
Cholesterol: 0 mg
Carbohydrate: 32.5 g
Protein: 8.6 g
Sodium: 578 mg

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