Black Bean Soup

I know spring is peeking around the corner, but its still pretty cold here so we do a lot of soups. And who can deny the beauty of homemade soups simmering on the stove top, while the cold blows outside? Nay, not I, and this is one of our faves.

Ingredients
2 cans (16 oz each) black beans, undrained
1 c reduced-sodium vegetable broth
nonstick cooking spray (I use grapeseed oil spray by Spectrum)
1 small onion, chopped
1 tsp bottled minced garlic
16 oz chunky salsa
4 tsp lime juice
2 tsp ground cumin
1/4 tsp crushed red pepper (optional)
1/3 c plain soy yogurt (optional)
fresh cilantro leaves

Method
Place 1 can beans with liquid & broth in blender; cover. Blend until smooth. Coat large saucepan with cooking spray. Heat over medium-high heat. Add onion & garlic; cook 4 - 5 minutes or until onion is tender.
Add blended bean mixture, remaining beans & liquid, salsa, lime juice, cumin & crushed red pepper. Bring to a boil. Reduce heat to low & cover.
Cook stirring occasionally, for 25 to 30 minutes. Serve topped with yogurt, if desired. Garnish with cilantro.

Prep time: 10 minutes Bake time: 30 minutes
Makes 4 servings.