Black Bean Soup

2-3 cans black beans (depends on how many stomachs you need to feed)
1 can mixed beans (any sort--kidney, pinto, white navy--or you can simply use black beans only)

1-2 tomatoes
1 can tomatoes

1 green pepper/1 red pepper

1 diced onion (lightly fried)
Bag of frozen corn (optional) 

Mexican spice mix: sea salt, cumin, cayenne pepper (or piri-piri for those who like it spicy!), pinch of sugar, paprika, onion, garlic, black pepper, red bell pepper, oregano, chili pepper, smoked paprika (I play with the amounts--of each of these spices and sometimes omit something if we do not have it on hand)

fresh cilantro/sour creme to garnish

Start with at least 1/2 can of beans and 1/2 diced tomato in the blender (add more if you like your soup pureed and not as chunky). This will make the soup thicker. Then, pour blended beans/tomato into pot on medium heat with rest of beans. No need to drain beans...the juice adds to the flavor and consistency. Dice onion and peppers and lightly fry with olive oil until onions are translucent. Then, add to the beans. Add rest of diced tomatoes, corn, and spices. Simmer on low heat for 15-20 minutes to one hour. Taste and add more spices if needed. Serve with tortilla chips or a warm tortilla shell. Add fresh, cut up cilantro to top off soup and/or sour creme.

A delicious soup for a cold wintry night! Don't forget to make homemade guacamole...a nice side dish. We like to double or even triple this recipe--makes for great leftovers throughout the week!