Black Bean Soup

It isn't easy doing the single-parent thing, even if it is only for a few months. I managed to keep the baby entertained via the flashing-light toy on the tray for her highchair. Thankfully, this recipe takes 30 minutes (at the most) to make.

Ingredients:

3 Tbsp olive oil
1 medium onion, chopped
1 Tbsp ground cumin
2-3 cloves garlic, chopped
2 14.5 oz. cans black beans
1 regular-sized can of vegetable broth
salt & pepper
1 1/2 tsp dried or 1 Tbsp fresh cilantro (chopped), divided
6 oz. tub of light sour cream

Saute onion in olive oil in the bottom of your soup pot.

When onion is translucent, add the cumin. Cook 30 seconds, then add garlic and cook another 30 seconds. Add 1 can of beans, drained and rinsed, 1/2 tsp cilantro, and the can of vegetable broth. Bring to a simmer, stirring occasionally.

Once simmering, turn off heat and put into a blender (in small batches, transferring to a temporary bowl if need be) until all is blended. Return to the soup pot and add the second can of beans, straight from the can, along with a few shakes of salt and pepper and a little more of the cilantro. Heat on medium until just simmering.

Serve with a dollop of sour cream and a little cilantro as a garnish. Serves 4.