Black Bean Soup

I originally got this recipe from my friend Steph...I cannot remember where it came from, and I've adapted slightly.

Ingredients
2 14oz cans of black beans, drained and rinsed
1 14 oz can diced tomatoes with chilies
2 cups low-sodium broth (can use chicken or vegetable if making this a vegetarian soup)
1 large yellow onion, chopped
2-4 cloves of garlic
1 tsp cumin
Garnish - corn, avocado, chopped cilantro

1. Place all ingredients (except garnish) in a 3 quart saucepan and bring to a boil. Reduce heat to low and simmer 15 min.
2. Using a stick blender in the pot, puree about half the soup. If you don't have a stick blender, remove about two or three cups of soup and put in a blender, puree, and put back in pot (be careful with the hot liquid in a blender!).
3. Dish up and top with garnish of your choice

I served this with avocado and cilantro and some corn bread (from a mix).