Type what you have

Ingredients

• ✓ tomato puree
• pita bread
• olive oil
• chicken breast
• onion
• garlic
• cumin
• salt
• black pepper
• butter
• greek yogurt
• parsley

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Arrange pita bread on a baking sheet.
2. 2 Bake pitas in the preheated oven until lightly toasted; cut into bite-sized pieces and keep warm.
3. 3 Heat oil in a skillet over medium heat. Stir in chicken, onion, and garlic; cook until chicken is cooked through and juices run clear, about 10 minutes. Mix in tomato purée; season with cumin, salt, and pepper. Continue to cook and stir for a few minutes.
4. 4 Arrange toasted pita pieces in a serving dish. Drizzle with melted butter and top with chicken mixture. Garnish with yogurt and parsley to serve.

By GATOULA

Ingredients

• ✓ tomato puree
• almond
• raisin
• basmati rice
• chicken bouillon
• water
• black pepper
• salt
• coriander
• cumin
• nutmeg
• clove
• carrot
• tomato
• chicken
• garlic
• onion
• butter
• white pepper
• cardamom
• lime powder
• allspice
• cinnamon
• saffron

Instructions

1. 1 Make spice mix: Stir together saffron, cinnamon, allspice, lime powder, cardamom, and white pepper in a small bowl; set aside.
2. 2 Make dish: Melt butter in a large stockpot or Dutch oven over medium heat. Cook and stir onion and garlic in butter until onion has softened and turned translucent, about 5 minutes. Add chicken and cook over medium-high heat, stirring occasionally, until lightly browned, about 10 minutes. Mix in tomato purée.
3. 3 Stir in canned tomatoes with juice, carrots, cloves, nutmeg, cumin, coriander, salt, black pepper, and reserved spice mix. Cook for about 3 minutes; pour in water and add chicken bouillon cube.
4. 4 Bring sauce to a boil, then reduce heat, and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.
5. 5 Gently stir in rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add raisins and a little more hot water, if necessary. Cover and cook until rice grains separate, 5 to 10 minutes.
6. 6 Transfer rice to a large serving platter and arrange chicken on top. Sprinkle with toasted slivered almonds.

By EmiratiWife2010

Ingredients

• ✓ tomato puree
• tomato
• garlic
• brown sugar
• italian seasoning
• basil
• red pepper flakes
• olive oil

Instructions

1. 1 Bring tomato puree, diced tomatoes, garlic, brown sugar, Italian seasoning, basil, and red pepper flakes to a boil in a large saucepan. Reduce heat to low and simmer uncovered until sauce is thickened, about 30 minutes. Stir olive oil into tomato sauce and simmer until hot, 1 to 2 minutes more.

By esor99

Ingredients

• ✓ tomato puree
• water
• brown sugar
• basil
• salt
• white bread
• butter

Instructions

1. 1 In a saucepan over medium heat, stir together the water and tomato puree. Mix in the brown sugar, basil and salt, and bring to a boil. Simmer over low heat for 5 minutes, then set aside.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Coat a 2 quart casserole dish with cooking spray.
3. 3 Place the bread cubes into the dish, and drizzle with melted butter. Pour the tomato sauce over all. Cover with a lid or aluminum foil.
4. 4 Bake for 1 hour in the preheated oven. Remove the lid for the last 10 minutes.

By Randi

Ingredients

• ✓ tomato puree
• olive oil
• garlic
• tomato paste
• tomato
• black pepper
• salt
• basil
• sugar

Instructions

1. 1 Heat olive oil in a large saucepan over medium-low heat. Cook and stir garlic in the hot oil until fragrant, about 1 minute, being careful not to burn it. Pour in tomato paste, reduce heat to low, and simmer for 5 minutes.
2. 2 Add crushed tomatoes, tomato puree, pepper, salt, basil, and sugar; stir. Cook over low heat, stirring occasionally, for 3 hours.

By BIGRED7197

Ingredients

• ✓ tomato puree
• vegetable oil
• onion
• baked bean
• corned beef
• worcestershire sauce
• potato
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat the vegetable oil in a skillet over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Meanwhile, spread the baked beans in a casserole dish. Toss the corned beef with the tomato puree and Worcestershire sauce in a bowl and sprinkle over the beans. Spread the onions overtop, followed by the mashed potatoes. Finally, sprinkle with the shredded Cheddar cheese.
3. 3 Bake in preheated oven for 30 minutes until the casserole is hot and bubbly.

By Wenchpie

Ingredients

• ✓ tomato puree
• green bell pepper
• carrot
• garlic
• tomato
• herb seasoning
• basil
• red pepper flakes
• olive oil

Instructions

1. 1 Place green bell pepper, carrot, and garlic cloves into a food processor and pulse a few times until the vegetables are very finely chopped.
2. 2 Transfer chopped vegetables into a large saucepan. Stir in tomato puree, crushed tomatoes, Italian seasoning, basil, and red pepper flakes; bring to a boil. Reduce heat to low and simmer uncovered until sauce has thickened, about 30 minutes. Stir in olive oil and simmer 1 to 2 more minutes. Sauce may be refrigerated up to 1 week.

By 1st Grambo

Ingredients

• ✓ tomato puree
• vegetable juice
• chicken broth
• heavy cream
• olive oil
• butter
• onion powder
• black pepper
• parmesan cheese
• bay leaf
• sugar

Instructions

1. 1 Pour vegetable juice, tomato puree, chicken broth, heavy cream, and olive oil in a slow cooker. Stir butter, onion powder, pepper, Parmesan cheese, bay leaves, and sugar into the juice mixture.
2. 2 Cook on High for 1 hour. Remove bay leaves to serve.

By Clarion123

Ingredients

• ✓ tomato puree
• brie cheese
• rye bread
• red pepper flakes
• black pepper
• basil
• white sugar
• milk
• cream cheese
• basil

Instructions

1. 1 Preheat the oven or a toaster oven to 400 degrees F (200 degrees C). Spread the Brie cheese onto two slices of bread, and top with remaining slices. Place on a baking sheet and toast in the oven for about 8 minutes, turning once halfway through. Cut in half, and set aside.
2. 2 In a saucepan over medium heat, stir together the tomato puree, red pepper flakes, black pepper, basil, and sugar. Bring to a simmer, and cook for 10 minutes.
3. 3 Whisk in the cream cheese until well blended, then stir in the milk. Heat through without bringing to a boil. Stir in the fresh basil, and remove from the heat.
4. 4 To serve, place each sandwich half into a separate bowl. Ladle soup over each one into the bowl. Serve immediately.

By amanda1432

Ingredients

• ✓ tomato puree
• butter
• yellow onion
• garlic
• milk
• sugar
• spinach
• basil
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Saute onion and garlic for 3 minutes. Stir in milk and cook for 2 minutes, stirring occasionally. Stir in tomato puree and sugar. Mix well, cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 5 minutes. Add spinach, basil, salt and pepper and simmer, uncovered, for 2 minutes, stirring occasionally. Sprinkle with parmesan cheese, if desired.

By dakota kelly

Ingredients

• ✓ tomato puree
• garlic
• olive oil
• eggplant
• olive oil
• onion
• chicken broth
• cayenne pepper
• half and half
• worcestershire sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
2. 2 Peel away any excess paper from the bulb of garlic, then cut the top off to expose the cloves. Rub exposed cloves with 1/4 teaspoon olive oil, and set onto the prepared baking sheet. Poke the eggplant all over with a fork; place onto baking sheet.
3. 3 Bake in preheated oven until the garlic has turned golden brown and the eggplant is tender, 30 to 40 minutes. Allow to cool until cool enough to handle. Peel eggplant and chop into large chunks; peel or squeeze the roasted garlic from its skin, and set aside.
4. 4 Heat 1 tablespoon olive oil in a large saucepan over medium heat. Stir in onion, and cook until soft and translucent, about 5 minutes. Pour in chicken broth, then stir in reserved eggplant, roasted garlic, tomato puree, and cayenne pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 40 minutes.
5. 5 Once cooked, carefully puree soup in batches in a blender or food processor until smooth. Return soup to the stove in a clean saucepan. Stir in half-and-half, season to taste with salt and pepper; cook over medium-low heat until hot.

By M Brown

Ingredients

• ✓ tomato puree
• olive oil
• onion
• tomato
• salt
• pepper

Instructions

1. 1 In a large skillet over medium heat, cook onion in olive oil until translucent. Stir in tomatoes, cook until juice begins to thicken. Stir in puree, salt and pepper. Reduce heat and simmer 15 minutes more, until rich and thick.

By Lima

Ingredients

• ✓ tomato puree
• canola oil
• onion
• tomato
• tomato sauce
• garlic powder
• oregano
• basil
• salt
• white sugar
• black pepper

Instructions

1. 1 Heat the canola oil in a skillet over medium heat, and saute the onion until tender.
2. 2 In a slow cooker, mix the onion and remaining oil, crushed tomatoes, tomato sauce, tomato puree, garlic powder, oregano, basil, salt, sugar, and pepper.
3. 3 Cover slow cooker, and cook sauce 8 hours on Low.

By EMIBANANA

Ingredients

• ✓ tomato puree
• water
• green onion
• red pepper flake
• long grain white rice
• catfish fillet
• salt
• pepper

Instructions

1. 1 In a large pot, combine the tomato puree, water and green onions. Season with red pepper flakes. Set over medium heat and bring to a boil. Add rice and cook until tender, about 30 minutes. Add fish and simmer for 20 minutes. Season with salt and pepper.

By KIRSTIANNA

Ingredients

• ✓ tomato puree
• vegetable oil
• bacon
• turkey meat
• onion
• brown sugar
• mustard
• salt
• black pepper
• kidney bean
• cannellini bean

Instructions

1. 1 Heat the oil in a large pot over medium heat, and cook the bacon, turkey, and onion until bacon is evenly brown and onion is tender.
2. 2 Mix the tomato puree, brown sugar, and mustard into the pot. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, stirring occasionally.
3. 3 Mix the kidney beans and cannellini beans into the soup. Add water to keep the ingredients covered, if needed. Continue to cook, stirring occasionally, until beans are heated through.

By SOIABEA

Ingredients

• ✓ tomato puree
• ground lamb
• basmati rice
• mint
• salt
• black pepper
• zucchini
• yellow squash
• salt
• garlic
• lemon juice
• mint

Instructions

1. 1 Mix together the ground lamb, basmati rice, 2 tablespoons tomato puree, 1/2 teaspoon mint, salt, and pepper; mix well, and set aside.
2. 2 Slice the ends off of the zucchinis and hollow out the centers using an apple corer. Stuff with lamb mixture.
3. 3 Stir together the remaining tomato puree with 1/2 teaspoon salt in a large skillet. Place the stuffed zucchini into the sauce, and add enough water to cover the zucchini. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 30 minutes.
4. 4 Stir in the garlic, lemon juice, and remaining 1/2 teaspoon of mint. Recover, and simmer an additional 15 minutes. To serve, cut the zucchini crosswise into rounds and arrange on a serving plate. Spoon sauce over the top.

By KELLYJEANNE

Ingredients

• ✓ tomato puree
• penne pasta
• olive oil
• chicken breast
• red bell pepper
• chorizo sausage
• cream
• red pepper flakes
• cheddar cheese
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
3. 3 Heat the oil in a large deep skillet over medium-high heat. Add chicken, and cook until firm and lightly browned, about 5 minutes. Stir in the bell pepper and chorizo and cook for 5 minutes until the chorizo is hot and the chicken is no longer pink in the center. Remove from heat.
4. 4 Pour the tomato puree, cream, and red pepper flakes into a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer 5 minutes until the sauce has thickened. Add drained pasta and sauce to the skillet containing the chicken and mix well. Spoon the mixture into an oven proof dish. Sprinkle the Cheddar, mozzarella, and Parmesan cheese over the top. Bake 30 minutes, or until the top is golden and bubbly.

By Simon Wraight

Ingredients

• ✓ tomato puree
• olive oil
• garlic
• ground beef
• tomato
• salt
• black pepper
• turkey sausage
• green bell pepper
• onion
• rigatoni
• mozzarella cheese
• ricotta cheese

Instructions

1. 1 Heat olive oil in a stockpot over medium-low heat; cook and stir garlic in the hot oil until lightly browned, 1 to 2 minutes.
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir ground beef into garlic. Add crushed tomatoes and tomato puree to ground beef mixture; season with salt and pepper. Cover stockpot and simmer mixture, stirring occasionally, until flavors have blended, about 2 hours.
3. 3 Heat a large skillet over medium-high heat. Cook sausage links in the hot skillet until browned and not longer pink in the center, 10 to 15 minutes; drain and discard grease. Slice sausages into 1/4-inch rounds. Stir sausage, green bell pepper, and onion into the simmering tomato sauce; cook, stirring occasionally until bell pepper and onion are softened, about 1 hour.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 11 minutes. Drain and return rigatoni to pot.
6. 6 Dice about 3/4 the mozzarella into 1/8-inch cubes. Mix cubed mozzarella with ricotta cheese in a bowl. Stir cheese mixture into cooked rigatoni until mozzarella cheese begins to melt. Pour rigatoni-cheese mixture into 2 large casserole dishes; add tomato-meat sauce. Toss well.
7. 7 Slice the remaining mozzarella cheese and arrange on top of rigatoni mixtures.
8. 8 Bake in the preheated oven until mozzarella cheese is melted and browned, about 45 minutes.

By Mike Connors

Ingredients

• ✓ tomato puree
• vegetable oil
• onion
• water
• white sugar
• basil
• ziti
• ground beef
• ricotta cheese
• water
• green pea
• parmesan cheese
• egg
• mozzarella cheese

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion; saute until translucent, about 5 minutes. Mix in tomato puree and water; cook for 10 minutes. Stir in sugar and basil. Reduce heat to low; simmer for 30 minutes, stirring occasionally.
2. 2 While the sauce is cooking, bring a very large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and return to the pot.
3. 3 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add ground beef to cooked pasta. Mix in enough tomato sauce to lightly coat the pasta.
4. 4 Mix ricotta cheese and water in a bowl until it reaches a spreadable consistency.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Spread a ladleful of sauce in the bottom of a 9x13-inch baking dish. Add 1/2 of the pasta, all of the ricotta cheese, peas, and 1/2 of the Parmesan cheese. Layer the sliced eggs on every section of the pasta; cover with 1/2 of the mozzarella cheese. Pour remaining pasta, Parmesan cheese, sauce, and mozzarella on top. Cover with aluminum foil.
7. 7 Bake in the preheated oven until golden brown and bubbly, 40 to 50 minutes. Let stand for about 10 minutes before cutting, so slices don't fall apart.

By sabinact

Ingredients

• ✓ tomato puree
• ground beef
• onion
• tomato sauce
• water
• pinto bean
• corn
• taco seasoning mix

Instructions

1. 1 In a medium stock pot brown beef and onion, about 10 minutes; drain grease if needed.
2. 2 Add tomatoes, tomato sauce, water, beans, corn and taco seasoning. Bring to boil, reduce heat and simmer for 5 minutes.
3. 3 Top with cheese, corn chips, sour cream and olives.

By Patricia

Ingredients

• ✓ tomato puree
• penne pasta
• olive oil
• onion
• mushroom
• carrot
• red bell pepper
• green bell pepper
• garlic
• basil
• chicken sausage
• parsley
• mozzarella cheese

Instructions

1. 1 Preheat oven to 375 degrees F.
2. 2 Cook pasta in boiling salted water until al dente, or about 2 minutes less than directed on the package.
3. 3 Meanwhile, heat oil in a large deep skillet or saucepan. Add onion, mushrooms, carrots, peppers, garlic and basil. Cook until vegetables are soft, about 8 minutes.
4. 4 Stir in tomato puree, sausage, cooked pasta and 2 Tbsp. parsley. Heat through. Transfer to a 13x9-inch baking dish. Sprinkle evenly with remaining parsley and mozzarella cheese. Bake 10 to 15 minutes until cheese is melted. Let stand 5 minutes before serving.

By Contadina

Ingredients

• ✓ tomato puree
• bacon grease
• ground beef
• onion
• garlic
• chili powder
• paprika
• oregano
• salt
• black pepper
• water
• tomato paste
• sugar
• beef bouillon

Instructions

1. 1 Heat bacon grease in a large pot over medium-high heat. Cook and stir ground beef in the hot pot until almost browned, about 5 minutes. Reduce heat to medium and add onion; cook, stirring occasionally, until the onion has softened and turned translucent, about 5 minutes.
2. 2 Add garlic, chili powder, paprika, oregano, salt, and pepper; cook and stir until fragrant, 2 to 3 minutes. Add tomato puree, water, tomato paste, sugar, and bouillon cube. Reduce heat to low. Cover and simmer, stirring occasionally, for 30 to 60 minutes.

By JHawk

Ingredients

• ✓ tomato puree
• butter
• olive oil
• onion
• garlic
• ground beef
• mild sausage
• italian seasoning
• salt
• rosemary
• oregano
• black pepper
• water
• tomato paste

Instructions

1. 1 Heat butter and olive oil together with onion and garlic in a large pot over medium heat; cook and stir ground beef and sausage in the onion mixture until browned and crumbly, 10 to 15 minutes. Stir Italian seasoning, salt, rosemary, oregano, and black pepper into ground beef-sausage mixture; simmer for 20 minutes.
2. 2 Pour water, tomato puree, and tomato paste into ground beef-sausage mixture; simmer, stirring occasionally, over low heat until flavors have combined, at least 2 hours.

By Dog Fish Head aka Fabius

Ingredients

• ✓ tomato puree
• chicken leg quarter
• salt
• vegetable oil
• red bell pepper
• onion
• garlic
• oregano
• thyme
• water
• cannellini bean
• red wine vinegar
• fusilli pasta
• penne pasta

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Sprinkle chicken with 1 teaspoon salt. Heat oil in a wide, heavy, oven-safe pot over medium-high heat until hot but not smoking, about 1 minute. Add chicken, skin sides down, and cook, turning once, until browned, about 10 minutes. Transfer to a plate.
3. 3 Pour off all but 2 tablespoons fat. Reduce heat to medium and cook pepper, onion, and garlic, stirring, until softened, about 5 minutes. Stir in oregano, thyme, tomato puree, water, and remaining 3/4 teaspoon salt; bring to a simmer. Return chicken to pot, return to a simmer, cover, and transfer to oven. Bake until chicken is tender, 45 to 50 minutes.
4. 4 Transfer chicken to a bowl and chill, uncovered, until cool enough to handle (20 minutes). Discard skin and bones. Pull meat into coarse shreds.
5. 5 Add chicken, beans, and vinegar to tomato mixture in pot and simmer until heated through, about 5 minutes.
6. 6 Meanwhile, cook pasta in salted water according to package directions. Drain, reserving 1 cup pasta water. Stir pasta into chicken mixture, thinning with pasta water as needed. Season with additional salt, if desired.

By ChefBillT

Ingredients

• ✓ tomato puree
• ground beef
• onion
• garlic
• tomato paste
• sugar
• italian seasoning
• salt

Instructions

1. 1 Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in onion and garlic; cook 1 to 2 minutes.
2. 2 In a slow cooker combine ground beef mixture, tomato puree, tomato paste, sugar, Italian seasoning and salt. Cook on low for 4 hours.

By KINGJN

Ingredients

• ✓ tomato puree
• olive oil
• onion
• water
• oregano
• basil
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onions and sauté in hot oil until just starting to turn golden, 5 to 8 minutes. Stir in tomato purée, water, oregano, basil, salt, and pepper until combined.
2. 2 Bring sauce to a simmer. Reduce heat to medium-low, cover, and simmer until flavors blend, about 30 minutes.

By koko

Ingredients

• ✓ tomato puree
• ground beef
• onion
• potato
• water
• kidney bean
• chili powder
• salt

Instructions

1. 1 Heat a large saucepan over medium-high heat. Sauté beef and onion in the hot pan until onion is almost tender, about 5 minutes. Drain excess grease.
2. 2 Stir in potatoes, water, tomato purée, beans, chili powder, and salt; bring to a boil. Reduce heat to low and simmer until potatoes are tender, about 30 minutes. Add more water if a thinner chili is desired.

By Nena Charles

Ingredients

• ✓ tomato puree
• olive oil
• yellow onion
• garlic
• pork shoulder roast
• white wine
• water
• oregano
• parsley
• thyme
• rosemary
• garlic powder
• salt
• black pepper
• water
• white sugar

Instructions

1. 1 Heat olive oil in a large stock pot over medium heat. Saute onions and garlic until lightly browned. Place pork shoulder in pot, and pour in 1/2 cup white wine and 3 cups water. In a small bowl, combine oregano, parsley, thyme, rosemary, garlic powder, salt and pepper. Sprinkle 1/4 of spice mixture over pork. Cover, and cook for 30 minutes turning occasionally. Add water periodically if needed.
2. 2 Pour in tomato puree. Fill cans with water, and pour in (about 6 cups). Stir in remaining spice mixture and the sugar. When liquid starts to bubble, reduce heat to low, cover, and cook for 4 to 5 hours. Stir occasionally, and adjust seasonings to taste.

By Carla R Bure

Ingredients

• ✓ tomato puree
• garlic
• mushroom
• vegetable oil
• spinach
• garlic salt
• italian seasoning
• soft tofu
• instant lasagna noodle

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a large skillet, saute garlic and mushrooms in oil until all the liquid is cooked out. Add 1/3 tomato puree to mushrooms and garlic, cook 2 to 3 minutes, and remove from heat.
3. 3 In a microwave-safe bowl, combine spinach, garlic salt, Italian seasoning and tofu. Blend until the mixture is an even consistency. Heat in a microwave on high for 2 minutes.
4. 4 In a 9x9 inch baking pan, pour one thin layer of remaining tomato puree, a layer of noodles, 1/2 the tofu mixture, the mushroom sauce, a layer of noodles, 1/2 the tofu mixture, a layer of tomato puree, a layer of noodles, and a final layer of tomato puree.
5. 5 Bake 45 minutes in the preheated oven.

By Shaun

Ingredients

• ✓ tomato puree
• olive oil
• onion
• ginger
• garlic
• cayenne pepper
• thyme
• allspice
• celery salt
• vegetable broth
• refried black bean
• black pepper
• sugar
• black bean
• lemon juice
• sour cream

Instructions

1. 1 Heat the olive oil in a large saucepan over medium heat, and cook the onion until tender. Mix in ginger and garlic, and season with cayenne pepper, thyme, allspice, and celery salt. Pour in the broth. Mix in tomato puree, refried black beans, black pepper, and sugar. Cook and stir until heated through.
2. 2 Mix the remaining black beans and lemon juice into the soup. Continue cooking until heated through. Top each serving with a dollop of sour cream.

By FLOWER753