Quick black bean soup -- (from Wilma Whan)

1 c onion, diced
1 c potatoes, peeled & diced
2 cloves garlic, minced
½ tsp dried thyme
1¼ c vegetable broth
½ tsp cumin
2 cans black beans
1 jalapeno pepper, chopped
1 can tomatoes, diced
½ tsp Tabasco (optional)

Combine onion, garlic and ¼ c vegetable broth in a large pot. Bring to a simmer and simmer until onions are softened ~ 5 minutes.

Add 1 c of broth, black beans with their juice, tomatoes, potatoes, thyme, cumin, jalapeno pepper and Tabasco.

Bring to a simmer, cover and adjust heat to maintain simmer. Cook 2½ hours.

Garnish with green onion and grated cheese. Serve.

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