Recipe: Black Bean Soup

Black Bean Soup
Source: linda/tennessee
rec.food.recipes
Servings: 8

3 (16-oz.) cans black beans, undrained
1 1/2 cups chicken broth
1 tablespoon vegetable oil
1 small onion, peeled and chopped
4 clove garlic, peeled and finely chopped
24 ounces Thick & Chunky Salsa such as Ortega
2 tablespoons lime juice
1 tablespoon ground cumin
1/2 teaspoon crushed red pepper flakes, or to taste
1/2 cup plain yogurt

Place beans with liquid and chicken broth in blender or food processor; cover. Blend until smooth (may be done in batches if necessary). Heat vegetable oil in a large saucepan over medium-high heat. Add onion and garlic; cook for 1 to 2 minutes or until onions are tender. Add bean mixture, salsa, lime juice, cumin and red pepper. Bring to a boil, reduce heat to low, cover and cook, stirring occasionally, for 25 to 30 minutes. Serve topped with yogurt.

Cooking Tips:
A simple substitution of vegetable broth for chicken broth makes this tasty soup vegetarian.