Black Bean Soup

This is a black bean soup with a little zip to it, and it doesn't require a thickening agent -- you just puree some of the beans and voila!  Stick-to-your-ribs texture and delicious taste too!

Black Bean Soup

1 Tbsp oil
1 onion, finely chopped
4 garlic cloves, minced
3 15-oz cans black beans
1/2 tsp red pepper flakes, or more for more zip
1 tsp ground cumin
1 14-oz can Swanson or other gluten-free chicken broth
1 14 oz can diced tomatoes with green chiles
1-1/2 cups frozen corn or 1 can corn, drained

Put oil, onion, and garlic in stockpot over medium heat and cook, stirring frequently, until onions are soft but not brown.

Open one can black beans and rinse well.  Put in blender with 1/3 cup chicken broth, sauteed onion mixture, red pepper flakes and cumin.  Cover and blend on high until smooth.  Pour mixture back into stockpot.

Open second can of black beans and rinse well.  Put in blender with remaining broth and puree until smooth; add to stockpot.

Open third can of black beans and rinse well.  Don't puree, just add to stockpot with can of tomatoes with green chiles and corn.  Bring to a boil, lower heat and simmer for 20-25 minutes (or not if you're in a hurry :).   Makes about eight 1-1/2 cup servings.