Black Bean Soup
- Kosher salt
- 1 onion, cut into 1/4-inch dice
- 1 teaspoon ground cumin
- Two 15-ounce cans black beans
- Freshly ground pepper
In a medium soup pot, heat 1 tablespoon of the oil. Add the onion and cook over moderate heat until softened, about 6 minutes. Add the cumin and cook for 1 minute. Add the beans and their liquid and 1 1/2 cups of water. Bring to a simmer and cook until slightly thickened, about 15 minutes. Season with salt and pepper. Ladle the soup into bowls and top with a few tortilla chips.