Roasted tomato and black bean soup

1 28 oz can of Muir Glen Organic fire roasted tomatoes
1 29 oz can of Goya black beans
1 cup frozen corn
2 chopped medium onions
8 chopped cloves of garlic
1 tsp cinnamon
2 tsp ground ancho chili powder
1 tsp cumin
4 cups low sodium chicken stock

This freezes very well in Ball 2 cup frozen containers. Easy for a quick brown bag lunch with a sandwich and fruit, or a soup before dinner.

Saute 2 medium dice onions in 1 tbs olive oil, add 8 diced cloves of garlic. Saute until tender. Add 1 can of Muir Glen fire roasted tomatoes (28 oz), heat through. Add chicken stock and blend with a immersion blender or a traditional blender. Add 29 oz can of black beans (rinsed & drained). Heat through.

Serving Size: Makes 5 2-cup servings