Black Bean Soup II

By Addie

Black bean soup seasoned with spicy salsa, cumin and lime is perfect on chilly winter evenings. Served with a dollop of plain yogurt and a side of steaming tortillas this soup hits the spot. Source: Nestle Very Best Meals

Ingredients

• 2 cans (16 oz ea) black beans, undrained
• 1 cup reduced-sodium chicken broth
• 1 small onion, peeled and chopped
• 1 teaspoon bottled minced garlic
• 1 jar (16 oz.) ORTEGA Thick & Chunky Salsa
• 4 teaspoons lime juice
• 2 teaspoons cumin, ground
• 1/4 teaspoon red pepper (optional), crushed
• 1/3 cup plain yogurt, (optional)
• 12 cilantro leaves, fresh

Preparation

Step 1

PLACE half of beans with liquid and broth in blender or food processor; cover. Blend until smooth. Coat large saucepan with nonstick cooking spray. Heat over medium-high heat. Add onion and garlic; cook for 4 to 5 minutes or until onion is tender.

ADD blended bean mixture, remaining beans and liquid, salsa, lime juice, cumin and crushed red pepper. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 25 to 30 minutes. Serve topped with yogurt. Garnish with cilantro.