Bone Suckin' Black Bean Soup

In a large pot, on low heat sauté onions in olive oil for 5 minutes or until soft, add and garlic, then cook an additional 2 minutes. Add carrots, corn and cumin, stir and cook for 3 minutes and add chicken broth.
Take one half of the beans and purée them in a food processor or blender*. Add whole and puréed black beans to the pot. Bring heat up to a medium high and stir. Cook for at least 30 minutes. Serve in a bowl topped with sour cream and shredded cheese. This is also excellent over rice! Serves 8.

Chef's Note & Story

*When puréeing beans some liquid may be required, just use a little of the chicken broth as your liquid.