3 tbsp. olive oil
1 1/3 c. onions, chopped
4 large garlic cloves, chopped
1 1/2 tsp. dried thyme
3 (15 oz.) cans black beans, drained and 1 c. liquid reserved
2 (14 1/2 oz.) cans chicken broth
1 (28 oz.) can diced tomatoes (in juice)
2 tsp. ground cumin
1 1/2 tsp. hot pepper sauce or to taste

Heat oil in large pot. Sauté onions, garlic and thyme about 8 minutes. Onion should be golden. Add beans, 1 cup bean liquid reserved and the rest of the ingredients. Bring soup to a boil. Reduce heat and simmer until flavors blend and soup thickens slightly. Stir occasionally. This should take about 20 minutes. Working in batches, puree soup in blender until smooth. Put puree back into pot. Season with salt and pepper to taste. Add a spoonful of sour cream or plain yoghurt when serving. This soup can be frozen.