Another cooking experiment for my roommate, the Celiac. This one is stupidly easy and only required slight tweaking as to not murder my roommie. Instead of flour, more beans are used *toot*
NEED:
11oz can of corn
10oz can of tomatoes & green chilies
14.5 oz of GF chicken broth (I used bouillon cubes and boiling water)
1 tsp of ground cumin
1/2 tsp of red pepper flakes
45 oz of canned black beans
4 minced garlic cloves (mine came from a jar. I hate mincing anything)
1 medium onion, chopped up
Cooking spray
Ready? OK:
Cover bottom of a large pot with cooking spray. Add onion and garlic and cook, stir stir stir stir, until onions are soft but not brown, about 3 min or so.
Place one can of beans in blender; Liquefy the bejesus out of it, then add sautéed onion mix, red pepper flakes and cumin. Cover and blend on high until smooooooooth. Pour mixture back into da pot.
Place second can of beans and broth in blender and puree, then add to pot.
Stir third can of beans (do not blend first), tomatoes & green chilies, and corn into stockpot. Bring to a boil, lower heat and simmer for 20 to 25 minutes. Yields about 1 1/2 cups of soup per serving. Serves six or one 6′5 hungry tenor.
Enjoy. 
Hugs and kisses,
Greeky.
