Ingredients
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1 1/2 cups broth, I usually use a vegan chicken broth (Can be vegetable, chicken, or beef)
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1 1/2 cups water
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1 small onion, chopped
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3 (15 ounce) cans black beans
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1 cup salsa
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1 -2 teaspoon cumin
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1 teaspoon garlic powder
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1 teaspoon cilantro (dried or fresh)
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0.5 (15 ounce) can corn
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salt, to taste
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1 teaspoon chili powder
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sour cream
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green onion, diced
Instructions
- Mash one of the cans of beans with the juice with a potato masher. Drain and rinse the other two cans of beans and set these whole beans aside.
- Add salsa, garlic powder, chili powder, salt, and cumin to the one can of beans that were mashed, then set aside.
- In a pot bring the broth, water, and onion to a boil.
- Simmer until the onions are clear. Then add the corn and all of the beans to the pot (both the mashed and the ones not mashed).
- Stir well and then simmer at a low heat for about a half hour.
- Can serve topped with sour cream and diced green onions.