Cilantro and Black-Bean Soup

By Joelene

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 cans (15 ounces each) black beans, rinsed
• 3 cups water
• 1/2 cup prepared salsa
• 1/4 teaspoon salt
• 1 tablespoon lime juice
• 2 tablespoons chopped fresh cilantro
• 4 tablespoons reduced-fat sour cream (optional)

Preparation

Step 1

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

Transfer half the soup to a blender and puree. Stir the puree back into the saucepan. Serve garnished with cilantro and sour cream, if desired. (Calorie count does not include sour cream.)

Makes 4 servings, about 1 1/4 cups each.