1/2 teaspoon prepared garlic (or 1 clove garlic, minced)
1/2 onion, diced
1 can Rotel
2 cans black beans, drained and rinsed
1 can beef broth
2 cups water
1 teaspoon cumin
In a saucepan, sauté garlic and onion in 1 teaspoon olive oil. Add remaining ingredients. Stir. Simmer 20 minutes. Using your method of choice (masher, submersible hand blender or regular blender) mash or puree approximately half of the soup. I stick my submersible hand blender into the pot of soup and blend in little pulses until I like the soup's thicker consistency. I leave plenty of beans intact for texture.
Garnish individual servings with a dollop of sour cream and a sprinkle of shredded cheese.
This recipe can easily become a vegetarian meal by exchanging vegetable broth for the beef broth and leaving off the cheese and sour cream toppings.