Black Bean Soup

1 onion, chopped 4 garlic cloves, minced 45 oz black beans – NOT drained 1/2 tsp red pepper flakes 1 tsp cumin (more to taste) 14 1/2 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) 1 1/2 c per serving. Freezes great!