4 cans black beans, rinsed, drained (15 ounces each)
6 cups chicken broth
1 bay leaf
Half the beans and broth
Saute in 2 tablespoons olive oil:
1 cup white onion, diced
2 tablespoons garlic, minced
1 tablespoon paprika
1 1/2 teaspoons cumin
1 1/2 teaspoons dried oregano
1 teaspoon ground coriander
1/2 teaspoon cayenne
Pinch each of sugar and salt
Deglaze with; Add:
1 tablespoon red wine vinegar
1 can diced tomatoes in juice (15 ounces)
pico de gallo
Simmer beans and broth in a large pot over medium heat for 20 to 30 minutes. Remove bay leaf and half of the broth mixture.
Puree remaining bean mixture in the pot with a hand-held stick blender or in a food processor until smooth. Return reserved beans to the pot; keep warm over low heat.
Saute onion, garlic, and seasonings in oil in a non-stick skillet until soft, about 5 minutes.
Deglaze pan with vinegar, then add tomatoes and their juice. Simmer to reduce slightly, then mash tomatoes lightly. Add to soup and cook another 5 minutes.