Lone Star Steakhouse Black Bean Soup by Todd Wilbur

• 2 (15 ounce) cans black beans
• 14 teaspoon red onion, diced
• 2 teaspoons pickled jalapeno peppers, chopped
• 1 teaspoon sugar
• 1 teaspoon cider vinegar
• 2 garlic cloves, minced
• 14 teaspoon salt
• 14 teaspoon cayenne powder
• 14 teaspoon chili powder

1. Pour the canned beans along with their liquid into a medium saucepan.
2. Add the remaining soup ingredients and mix together.
3. Bring soup to a boil, then reduce the heat to low and simmer, covered, for about 1 hour.
4. Add water as necessary or until it is as thick as you like.
5. Serve each bowl of soup with a garnish of red onion, jalapeno slices and sour cream arranged carefully in center of bowl.
6. This soup is also very good with a bit of chopped cilantro added to it while simmering and/or as a garnish.
7. You might also want to add some shredded cheddar or Monterey Jack cheese on top as well.

black beans, red onion, jalapeno peppers, sugar, cider vinegar, garlic, salt, cayenne powder, chili powder

Taken from www.food.com/recipe/lone-star-steakhouse-black-bean-soup-by-todd-wilbur-185018 (may not work)