Black Bean and Salsa Soup


2 (15-oz.) cans no-salt-added black beans
1 cup frozen organic corn
1 cup low sodium vegetable broth
1 cup low sodium salsa
1 tsp. ground cumin
1/4 tsp. chipotle chili powder (optional)

Toppings:
Baked Tortilla Chips (Baked Tortilla Chips)
Chopped cilantro/parsley
Hot sauce
Thinly sliced green onion
Chopped red or orange bell pepper

Put beans in a large sauce pan. Mash some of the beans with a
fork or potato masher if a thicker liquid base of the soup is
desired.

Add corn, broth, salsa, cumin, and optional chili powder to the
saucepan set over medium heat. Bring to a slow boil; cover and
simmer gently but steadily for 10 minutes.

Ladle into bowls, and top each with favorite toppings.

Makes 2-4 servings.