Black Bean Soup

Adapted from

1 19 z black beans, drained and rinsed 

2 tbsp canola oil

1/2 medium onion, chopped

2 cloves garlic, minced

1/2 tsp cumin powder

1/2 tsp cayenne pepper

1/4 tsp salt

2 Roma tomatoes, diced

1/2 cup frozen corn (you could add up to 3/4 cup)

1 cup water, vegetable stock or chicken stock

freshly ground black pepper

1 tbsp lemon juice (I like this sour so I added 2 tbsp)

In the oil, saute the onion and garlic until the onion is translucent.  Add the cumin powder, cayenne pepper and salt.  Cook for about 1 minute.  Add the tomatoes and cook for 5 minutes.   Add the frozen corn and black beans and cook for a couple of minutes.  Add the water/vegetable stock/chicken stock and bring to a boil.  Partially cover and let cook for 20 minutes on med-low heat.  Add black pepper and lemon juice to taste.