Pantry Black Bean Soup
This is an adapation of a recipe that was published in the book, desperation dinners by beverly mills and alicia ross
Steps
Heat oil in the soup pot on medium heat.
Add onions and cook for 3 minutes , stirring occasionally.
While onions brown slightly , pour 1 can of beans and juice into a large cereal bowl using the back of a serving sized spoon , mash the beans until they are broken up and pasty.
Add the garlic into the soup pot and cook 1 minute.
Raise the heat to high and add broth.
Both cans of beans and their juice , stir well.
Add tomatoes , thyme , bay leaves , cumin and vinegar and corn if desired.
Cover pot and bring to a boil.
Reduce heat to low and simmer for 8 minutes , or until ready to serve.
Stir often to prevent sticking.
Ingredients
olive oil, onion, black beans, garlic, chicken broth, tomatoes, dried thyme, bay leaves, cumin, vinegar, corn kernels