Black bean soup

Love this soup with a dallop of sour cream, sprinkling of chives, and some blue corn tortillas around the bowl for decoration

3 15 oz cans of black beans

2 cans of beef broth

1/4 cup diced red onion (i also use vahdalia onions)

2 tsp chopped pickled jalapeno slices (nacho slices) or tsp of cayenne pepper or chipotle pepper

1 tsp sugar

1 tsp cider or wine vinegar

2 cloves garlic, minced

1/2 tsp chili powder

1) Pour the canned beans along with the liquid into a medium saucepan. Add the remaining soup ingredients and mix.

2) Bring the soup to a boil, then reduce the heat to low and simmer, covered for about 45 minutes, adding water if neccessary or until its as thick as you like. You can also take half of the soup out, blend it until its partially smooth and return it to the pot. Makes the soup thicker.

3)Serve and enjoy!

This is also very good with a bit of chopped cilantro as a garnish. And some shredded monterey jack cheese on top as well.