Black Bean Soup

This soup started life here as the Black Bean Chili from The Greens Cookbook, but as usual, ingredient availability (and the cook's inclinations) have changed it somewhat.

Sauté an onion (or two, if they're small) and some garlic in a little oil. When they are getting translucent, add a couple of tablespoons of cumin seeds (whole, not ground, but I'll let you off this time if you only have ground), a tablespoon or two of chili powder, same of paprika, and I add something I have called, rather enigmatically Mexican Chili Powder (I think it has oregano and ancho powder added in). Stir everything up thoroughly. Then chuck in about 2 cups of salsa (I use a homemade tomato/pepper salsa but you could even use canned tomatoes in a pinch, just be prepared to add extra flavourings). Stir well, then add 3 cups of cooked black beans. Then, add between 2-5 cups water, depending upon how watery you like your soup.

Then, let it simmer for an hour or three.

The picture above has a few potatoes added to it.