Black Bean Soup

Serves 6

• 3 Roma tomatoes, diced or 1 (15 ounce) can diced tomatoes, drained, liquid reserved
• 3 (15 ounce) cans black beans, drained, liquid reserved or 4 1/2 cups cooked (from 1 1/2 cups dry) black beans, drained, liquid reserved
• 2 vegetable or chicken-flavor vegan bouillon cubes
• 1 tablespoon oil
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 1/8 to 1/4 teaspoon cayenne, to taste
• For garnish, optional: vegan sour cream, pico de gallo or salsa, chopped cilantro

Combine reserved tomato and bean liquid in a large measuring cup. Add water to total 5 cups; set aside. If a thickened soup is desired, borrow some liquid to puree 1 or 2 cans of beans using an immersion blender or countertop blender. Heat oil in a large saucepan on high and sauté onion until translucent. Add garlic, oregano and cumin and cook 2 minutes. Add tomatoes, beans, liquid (and bean puree if using), bouillon, salt, pepper and cayenne. Bring to a simmer, then simmer gently 15 to 20 minutes. Taste and adjust seasonings. If desired, serve topped with sour cream, pico de gallo or salsa, and chopped cilantro.