Black Bean Soup

Serves 2

• 1 onion, chopped
• 2 cloves garlic, minced
• 2 15-ounce cans of black beans, rinsed
• 1 ½ to 2 cups water
• ½ teaspoon chili powder
• ½ teaspoon paprika
• ½ teaspoon cayenne (optional)
• ½ teaspoon cumin

Saute the onions and minced garlic in a 1/4 cup of water in a nonstick saucepan. Once the onions have become translucent, place the onions and garlic in a large stockpot. Add the rinsed beans, water, and spices. Simmer over medium heat, stirring occasionally. Taste-test the soup after 20 minutes and remove from heat once the beans are cooked to your liking.

For a slightly different taste, add frozen or fresh vegetables such as chopped carrots, kale, or broccoli.