Black bean soup

2 Tbsp oil
1 1/4 C. chopped onion
4 large garlic cloves minced
1 1/2 tsp dried thyme
3 15oz cans black beans drained w/1C. liquid reserved
2 14 oz. cans chicken broth
1 28 oz. can crushed tomatoes
2 tsp ground cumin
1 1/2 tsp hot pepper sauce

Heat oil in large pot over med. heat. Add onion, garlic, thyme; suate until onion is golden, about 8 minutes. Add beans, reserved liquid, broth, tomatoes, cumin, and hot pepper sauce. Bring to boil. Reduce heat to med-low and simmer until flavors blend and soup thickens slightly, stirring occasionally, about 20 minutes. Season with salt and pepper. Top with sour cream, cheddar cheese and cilantro.