1 can (15 oz.) black beans, undrained
1 can (16 oz.) tomatoes, undrained
1/2 c. chopped carrots
1/2 c. chopped onion (more, reserved for garnish, if desired)
2 cloves garlic, minced
1 tsp. vinegar or cooking sherry
6 hard cooked eggs, chopped

Drain beans, reserving liquid. Set beans side. Add water to bean liquid to make 1 1/2 cups. Pour into medium saucepan. Stir in tomatoes with liquid, breaking into pieces with spoon, if necessary. Add carrots, onion and garlic. Over medium heat, bring to boiling. Reduce heat and simmer until carrots are tender, 15 to 20 minutes.

Meanwhile, mash reserved beans. Stir into tomato mixture along with vinegar or sherry. Return to simmering. Simmer 1 to 2 minutes to heat through.

Divide soup into 4 servings; top each bowl with chopped eggs and, if desired, chopped onion. Makes 4 servings.