Black Bean Soup

Cook the onion in a little bit of olive oil for about 3-4 minutes. Add the black beans, broth, half of the tomatoes and cilantro. Bring to a boil, then simmer for about 15-20 minutes.

Get out your handy dandy immersion blender and blend to desired consistency. (It’s okay to skip this step and/or you can use a stand-up blender.) Add the remaining tomatoes (I like to have some larger pieces of tomatoes, so I wait to add these until after blending, but feel free to add all the tomatoes at once in the first step).

Serve with diced tomatoes, cilantro and sour cream.