black bean soup.

2 cans black beans

1 can rotel (tomatoes and green chilis)

1 T cumin

1/2 c. to 1 c. milk, if needed

Garnish - cheese, sour cream, green onion, cilantro, tortilla strips etc.

In a food processor (or the magic bullet), process 2 cans black beans with their liquid, 1 can rotel and 1 T cumin.  If it is too thick to process, add 1/2 c. of milk at a time.  Blend until very smooth.  Pour into a saucepan.  Heat the soup on med low heat until completely warmed through.  If you didn't add milk before or the soup is too thick for your liking, you may want to whisk in milk at this time - 1/2 c. milk at a time until you reach your desired consistency.   

When the soup is warmed through, pour into bowls to serve.  Garnish to your liking.  My soup has a sour cream and green onion garnish.  I whisked together 1 T milk and 2 T sour cream.  This thinned out the sour cream enough so I could pour it over the surface.  Little touch of elegance to your black bean soup.  

xx.

val