Black Bean Soup

1 white onion

1 garlic clove

2 cans black beans (drained)

1 can petite diced tomatos

1 can beef broth

1 tsp chili powder

1 tsp cumin

1 tsp cayenne pepper

Small sprinkle cinnamon

Olive oil

Heat olive oil in pot on medium heat. Dice onions and add. Cook until beginning to brown, then add diced garlic. Add chili powder, cumin, cayenne pepper, cinnamon, tomatoes and beef broth. Stir. Rinse black beans, then add to pot. Stir. Bring to boil, then let simmer 15 minutes. Add a little water if you want more liquid. Use immersion blender to purée soup, leaving as many large pieces as you’d like.

Serve over rice, topped with shredded cheese.


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