Black Bean Soup
Serves 2

• 1 onion, chopped
  
• 2 cloves garlic, minced
  
• 2 15-ounce cans of black beans, rinsed
  
• 1 1/2 to 2 cups water
  
• 1/2 teaspoon chili powder
  
• 1/2 teaspoon paprika
  
• 1/2 teaspoon cayenne (optional)
  
• 1/2 teaspoon cumin

Sauté the onions and minced garlic in a 1/4 cup of water in a nonstick saucepan. Once the onions have become translucent, place the onions and garlic in a large stockpot. Add the rinsed beans, water (if your tap water is hard, that is with a lot of minerals, you may want to use bottled water to maintain consistency and taste) , and spices. simmer (slow cooking, make it bubble or simmer) over medium heat, stirring occasionally. Taste-test the soup after 20 minutes and remove from heat once the beans are cooked to your liking.

For a slightly different taste, add frozen or fresh vegetables such as chopped carrots, kale, or broccoli.