This hearty black bean soup is a perfect dish for a cold winter day.
- 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.