3 – 15 ounce cans of black beans, drained & rinsed
2 – cans corn or 1 package frozen corn
1.5 c vegetable broth
1 c salsa
5 t lime juice
3 t ground cumin
1 t garlic, minced
1/2 t smokey tabasco sauce
2 cups cilantro, roughly chopped
1 jalapeno pepper (opt)
4 green onions, sliced (opt)
sour cream (opt)
cheddar cheese (opt)

Take 1.5 cans of black beans and one cup salsa and pulse in food processor until smooth. Pour into a sauce pan on medium heat; add remaining 1.5 cans of black beans and all but the last three ingredients. Heat on medium until boiling, simmer for 10 minutes or until its a good consistency. Pour soup into bowls to serve and top with a dollop of sour cream, a sprinkle of cheddar cheese, and some green onion to taste. Leave out the cheddar cheese and sour cream for vegan recipes.