2 cans chicken broth

1 large chopped onion

3 large chopped garlic cloves

2 T cornstarch

10-15 jalapeno slices

3/4 tsp. cumin

1/2 tsp. chili powder

1/2 tsp. salt

3 cans black beans, rinsed & drained

Cook onion & garlic in broth till tender. Pour into a large capacity food processor and add jalapenos and 1 1/2 cans beans.

Puree. Mix cornstarch with a little cold water. Pour soup base into a large pan, add corn starch mixture and cook till bubbly and thickened. Add spices and remaining beans.

Simmer for 15 minutes.

Yields: 12 1/2 c

Calories per cup: 115