VEGETARIAN BLACK BEAN SOUP

~ Kelly Leonard / Cooking for the Guys

1 T. olive oil
1 c. chopped onion
2 garlic cloves, minced
14.5 oz. can vegetable broth
2 15 oz. cans black beans, rinsed and drained
1 c. peeled, diced potato
1/2 t. dried thyme
1/2 t. cumin
14.5 oz. can diced tomatoes, undrained
1/4 – 1/2 t. hot pepper sauce
2 green onions, sliced

In a saucepan, saute onion and garlic in olive oil until tender. Stir in the beans, potato, thyme, cumin and broth. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Stir in tomatoes and hot pepper sauce; heat through. Sprinkle with green onions.

Makes about eight cups.

Notes: I use beans I cooked in the crockpot instead of canned ones. I like this as is, but I also like to double the cumin and thyme, add an extra potato, three sliced carrots (throw them in with the onions and garlic), a cup of chopped parsley and enough water to get the consistency I want after all those additions.