Black Bean Soup

Simmer:

4 cans black beans, rinsed, drained (15 ounces each)

6 cups chicken broth

1 bay leaf

Puree:

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)

Serve with:

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.