really quick, easy recipe. Does NOT freeze well but will last about 2 days in the fridge.

15 oz. can of black beans (*do not drain)
15 oz. can of crushed tomatoes (*do not drain)
1/2 tsp cumin
1/2 tsp thyme
1 and 1/4 cups chicken broth
1 onion, finely chopped
2 garlic cloves, minced
1 cup russet potato, cubed
shredded cheddar cheese for topping

15 oz. can of black beans (*do not drain) 15 oz. can of crushed tomatoes (*do not drain) 1/2 tsp cumin 1/2 tsp thyme 1 and 1/4 cups chicken broth 1 onion, finely chopped 2 garlic cloves, minced 1 cup russet potato, cubed

Add 1/4 chicken broth to a large soup pot. Heat over medium heat, add onions and saute until soft, add garlic and saute for 1 minute, add cumin and thyme and saute for 30 seconds. Add black beans, tomatoes, potato and rest of the chicken broth. Bring to a boil and the simmer for ~20/25 minutes until potatoes are tender (careful when testing the potatoes, they will be HOT!). Serve with lots of cheddar cheese!