Black Bean Soup

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

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.

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