Simply Elegant Black Bean Soup

This recipe is from "Cheap-Skate In The Kitchen". I literally threw it together and served it with some french bread, and my DH nearly had a heart attack, saying how good it was. It was contributed to the cookbook by Nancy Guth.

• Ready In: 20 mins
• Serves: 8

Ingredients

• 2 (16 ounce) cans black beans
• 1 (16 ounce) can Mexican-style tomatoes
• 1 (12 ounce) can white shoepeg corn

• Garnish

• 1⁄2 cup sour cream
•  cilantro

Directions

1. Open the cans. Do not drain. Dump everything into large pot and heat thoroughly.
2. Serve with a dollop of sour cream and chopped cilantro. Serve with mexican cornbread. Shhhh. No one will even dream you haven't slaved over a hot stove all afternoon!