Black Bean Soup

1 onion, chopped 4 garlic cloves, minced 45 oz black beans – NOT drained ½ teaspoon red pepper flakes 1 teaspoon cumin (more to taste) 14 ½ oz chicken broth 10 oz tomato w/ green chili 11 oz corn

Coat pan with cooking spray and cook onion and garlic until onions are tender. Add all other ingredients and bring to a boil. Reduce heat and simmer 20-25 minutes. Use emulsion blender to remove large chunks. (or can blend some of the black beans before adding to soup) 1½ c per serving. Freezes great!