Our Favorite Black Bean Soup

• 1 1/2 cups broth, I usually use a vegan chicken broth (Can be vegetable, chicken, or beef)
• 1 1/2 cups water
• 1 small onion, chopped
• 3 (15 ounce) cans black beans
• 1 cup salsa
• 1 -2 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon cilantro (dried or fresh)
• 0.5 (15 ounce) can corn
• salt, to taste
• 1 teaspoon chili powder (optional)
• sour cream (optional)
• green onion, diced (optional)

1. Mash one of the cans of beans with the juice with a potato masher. Drain and rinse the other two cans of beans and set these whole beans aside.
2. Add salsa, garlic powder, chili powder, salt, and cumin to the one can of beans that were mashed, then set aside.
3. In a pot bring the broth, water, and onion to a boil.
4. Simmer until the onions are clear. Then add the corn and all of the beans to the pot (both the mashed and the ones not mashed).
5. Stir well and then simmer at a low heat for about a half hour.
6. Can serve topped with sour cream and diced green onions.

broth, water, onion, black beans, salsa, cumin, garlic, cilantro, corn, salt, chili powder, sour cream, green onion

Taken from www.food.com/recipe/our-favorite-black-bean-soup-302915 (may not work)