Recipe by Jessica Greve

1 tsp ground cumin 1/2 tsp red pepper flakes 1 11 oz can corn 4 garlic cloves 1 med onion, diced 10 oz can tomatoes w/green chilies 3 cans black beans 14 1/2 oz chicken broth

In cooking spray, saute onion and garlic in large stockpot about five minutes. Place one can of beans in blender, add onion and garlic, red pepper, and cumin. Blend until smooth. Pour into pot. Puree 2nd can of beans with broth until smooth. Add to pot. Stir 3rd can of beans, tomatoes, and corn into stockpot. Bring to a boil. Lower to medium and simmer 20-25 minutes.