2 15-oz cans black beans
1 tsp canola oil
1 small onion, chopped
2 cups vegetable or chicken broth
1/2 tsp garlic powder
1-1/2 Tbsp New Mexico chili powder
Salt and black pepper, to taste
In a food processor, grind one can of black beans (with the liquid in the can). In a sauce pan, add oil and onion, and sauté until the onion is translucent. Add the black bean puree from the processor, the second can of black beans (with the liquid in the can), and all remaining ingredients. Simmer on lowest heat until thickened, stirring often to keep the soup from burning, 2-3 hours.