Black Bean Soup III

1/4 cup mild salsa
1 (15 ounce) can black beans, rinsed and drained
2 cups water
1 cup cherry tomatoes
1 1/2 teaspoons ground cumin
1 teaspoon white sugar

Strain salsa through a strainer and discard pieces left in strainer. Drain and rinse black beans, placing 1 tablespoon black beans aside for later use.

Place remaining beans, strained salsa, water, cherry tomatoes, ground cumin and sugar in a food processor or blender and puree.

Stir in reserved black beans and refrigerate until ready to serve.

Servings: 4