1 c chopped onion
4 tsp olive oil
6 c cooked black beans (or 2 x 19-oz cans)
3 and ½ c vegetable broth (or a tablespoon of miso, in water)
2 x 14-oz cans creamed corn
4 tomatoes, diced (or a 540ml can)
2 tbsp chili powder
½ c chopped red onion
½ c grated cheddar cheese
Sauté first onion in oil till tender; add next 5 ingredients, bring to a boil, reduce heat to medium-low, and simmer uncovered for 15 minutes, stirring frequently. Sprinkle red onion and cheese on top to serve. This soup is delicious with toast.
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