Vegetarian Black Bean Soup

• 2 cups boxed vegetable broth (e.g. Whole Foods brand)
• 1 cup water
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can stewed tomatoes, undrained
• 12 cup frozen corn, fresh is also good
• 14-12 cup long grain rice, depends on how thick you like your soup
• 1 tablespoon lime juice
• 2 teaspoons brown sugar
• 1 teaspoon louisiana hot sauce (or more)
• 12 teaspoon ground cumin
• 14 teaspoon ground ginger (or fresh)
• 12 teaspoon onion powder
• 12 teaspoon soy sauce (or temari)

1. Stir all ingredients together in a large saucepan and bring to a boil.
2. Reduce heat and simmer for 20 minutes until rice is tender (if using white rice).
3. Puree all using a hand/stick blender (or use a regular blender) until the soup is the desired consistency and serve.
4. Garnish with non-dairy sour cream and cilantro, if desired.

vegetable broth, water, black beans, tomatoes, frozen corn, long grain rice, lime juice, brown sugar, hot sauce, ground cumin, ground ginger, onion powder, soy sauce

Taken from www.food.com/recipe/vegetarian-black-bean-soup-281451 (may not work)