Black bean soup and cornbread

Directions

1. Make cornbread according to instructions on the box of cornbread mix; consider making muffins instead of traditional cornbread – this will more obviously separate servings and make your mix go further.
2. Heat oil in a large pot over medium heat.
3. Dice onions and add garlic, salt, and cumin to the pan.
4. Add 1 can of black beans and the can of chicken broth to the pot, stirring thoroughly.
5. Let the mixture heat and simmer for about 20 minutes, stirring frequently
6. Turn off heat and use a hand mixer to blend the mixture into a creamier texture.
7. Add the second can of black beans to the pot and heat over medium-high heat, stirring regularly.
8. Serve black bean soup and cornbread, providing sour cream, salsa, and cheese as optional toppings.