kids favorite soup

When I try new recipes for dinner, which happens a lot in our house since I started cooking vegan last year, I almost always get a mixed verdict from the crowd. (That's how I "Iron Chef"! Although my judges are polite and they love me!)
But this one is a hit with everybody. Next time, I have to pick some sourdough bread up from Panera and serve the soup in bread bowls. yum!

BEAN AND CORN SOUP*
prep time: 5 minutes/ cooking time: 10 minutes

1/2 c minced onion
1/3 c water
2 16-ounce cans refried beans (I used a little less)
1 3/4 c vegetable broth
2 c frozen corn kernels
1/2 c salsa
1/2 t cumin
freshly ground black pepper
dash of Tabasco
fresh cilantro for garnish, optional

Cook the onion in water for about 4 minutes. Add the beans and broth. Stir until well combined. Add the corn, salsa, cumin and pepper. Cook until heated through, about 5 minutes. Add the Tabasco to taste.

By the way, if you want to keep your cilantro fresh longer, unbundle it as soon as you get it home and put in a jar/glass with some water, just enough to cover the bottom tips. Cover with plastic bag from the top.

*This recipe is adapted from Dr. John & Mary McDougall's Quick & Easy Cookbook.