Add the stock slowly as you're making this soup. If you like more of a chili, only add enough liquid to cover the vegetables. If you prefer a thinner soup, add all of the stock. Avocado, sour cream, and hot sauce would make wonderful garnishes.Tip:Â If you've got the time, this soup tastes even better made in a slow cooker. To modify, saute your garlic and onion as directed and add all ingredients (except fresh cilantro) to your slow cooker. Cook on high for one hour then reduce the temperature to LOW for 2-4 hours. A long, low heat will help the flavors come together more fully.
1 Tbsp. olive oil
1 cup chopped onion
4 cloves garlic, minced
1 (15 oz.) can no-salt added diced tomatoes, not drained
4 cups cooked black beans
4 med. red potatoes, cubed
1 (15 oz.) can no-salt added corn, drained
4 cups low-sodium vegetable stock
1/2 cup fresh cilantro, chopped
1 Tbsp. cumin
Juice of 2 limes