2 cans black beans (undrained) 1 can corn 1 can chopped tomatoes 1 can chopped tomatoes with green chilies 2 cups water 1/2 onion, chopped (optional) 2-3 cloves garlic, minced 2 tsp. cumin 3-4 baked potatoes (depending on the size)
I omitted the onion because of my daughter's allergy and the soup didn't need it, in our opinion!! The original recipe didn't call for a can of plain tomatoes but I added it to make it go further!
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Start by piercing the potatoes with a sharp knife or fork and place in microwave to bake until soft, about 8-9 minutes. Place water, onion (if used) and garlic in a pot and simmer until the onion is clear, about 7 minutes. Then add black beans, corn, tomatoes and cumin, stir together. Next chop the potatoes into cubes and stir in. Serve warm, topped with sliced avocados or cheese. I used vegan almond cheddar cheese!