Robin's Vegetable Black Bean Soup

By doroalry

Ingredients

• * 1 tablespoon olive oil
• * 1 small onion, chopped
• * 1-2 cloves garlic, minced
• * 1/2 tablespoon chili powder
• * 1 teaspoon(s) ground cumin
• * 2 cans (15-ounce) black beans, rinsed
• * 4 cups chicken broth
• * 1 jar prepared salsa (pint size)
• * 1/4 teaspoon salt
• * 1 tablespoon lime juice (optional)
• * 4 tablespoon reduced-fat sour cream (optional)
• Shredded Cheese

Preparation

Step 1

1. Heat oil in a large saucepan over medium heat. Add onion and garlic cook, stirring, until beginning to soften, 2 to 3 minutes. Add chili powder and cumin, beans, Chicken broth, salsa, and salt. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from the heat and stir in lime juice.

2. Transfer half the soup to a blender and puree (use caution when pureeing hot liquids). Stir the puree back into the saucepan. Serve garnished with sour cream, shredded cheese and cilantro, if desired.