BLACK BEAN SOUP

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

Garnishes: Diced red onion or green onion; minced cilantro or parsley
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 some of the onion and herbs, or pass the garnishes separately at the table.

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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