*  Exported from  MasterCook  *
 
                              Black Bean Soup
 
 Recipe By     : Crane Walden
 Serving Size  : 6    Preparation Time :1:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      teaspoons     salad oil
    2      large         onions -- chopped
    2      14 oz cans    lowfat chicken broth
    1      28 oz can     crushed tomatoes
    1      15 oz can     diced tomatoes
    2      teaspoons     cumin seed -- or to taste
    2      15 oz cans    black beans
    1      15 oz can     lowfat refried beans
    5      drops         green Tabasco Sauce -- or to taste
 
 Heat oil in a 6-8 quart pan over medium heat.  Add onion and cook, stirring
frequently, until golden brown (about 20 minutes).  Add chicken broth.	Add
tomatoes, cumin, beans and green Tabasco.  Mix well to break up refried beans. 
Remove half the mixture and puree with a blender.  Return pureed portion to
cooking pot.  Taste and correct seasonings.  Bring to a simmer and cook another
six or seven minutes, stirring frequently,  until soup begins to thicken and
flavors are blended.  Serve with one or more of the following condiments:
shredded lowfat cheddar cheese, nonfat sour cream, cilantro sprigs, baked
tortilla chips
 
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 NOTES : We now use a hand-held blender to puree part of the soup.  Remove and
reserve about 4 cups of soup before pureeing with the hand blender, then return
the unpureed portion to the soup pot and stir.