Black Bean Soup

BLACK BEAN SOUP from Lion House Soups and Stews by Brenda Hopkin and David Bench 

1 cup chopped onion 
2 cloves garlic, minced 
1 tablespoon vegetable oil 
2 (15 oz.) cans black beans, drained, divided 
1/2 cup water 
1 1/2 teaspoons cumin 
1 drop hot pepper sauce 
1 (14.5 oz.) can diced stewed tomatoes, undrained (I used diced tomatoes and sweet onions) 
1 (14.5 oz.) can chicken broth (I used Better-than-Bouillion No Chicken) 
1 (4 oz.) can diced mild green chilies, undrained 
1 tablespoon lemon juice 
1/4 cup plain yogurt, for garnish 

Saute onion and garlic in oil in large, heavy saucepan over medium heat until translucent. Add 1 cup beans and mash with potato masher. Stir in remaining beans, water, cumin, hot pepper sauce, tomatoes, chicken broth, and chilies. Bring mixture to boil. Reduce heat; cover and simmer 15 minutes. Remove soup from heat and add lemon juice. Ladle into bowls and top with dollop of yogurt.