Black Bean Soup

• 1 medium onion, chopped (about 2/3 c.)
• 4 cloves garlic, minced
• 1 Tbsp. ground cumin
• 1/2 to 1 tsp. crushed red pepper flakes
• 2 Tbsp. vegetable oil
• 3 (16 oz.) cans black beans (undrained)
• 1 1/2 c. chicken broth
• 3 c. Ortega mild or medium, thick and chunky salsa
• 2 Tbsp. lime juice
• 1/2 c. nonfat plain yogurt
• 50 Premium crackers (any variety)

1. In 4-quart saucepot over medium heat, cook onion, garlic, cumin and pepper flakes in oil until onion is tender, about 3 minutes. Remove from heat.
2. In electric blender, puree 2 cans of beans and their liquid in batches with chicken broth; add to pot.
3. Stir in remaining beans, salsa and lime juice.
4. Heat mixture to boil; reduce heat to low.
5. Simmer for 30 minutes.
6. Ladle 1 cup of soup into bowl; top with dollop of yogurt.
7. Serve hot with crackers. Makes ten 1-cup servings.

onion, garlic, ground cumin, red pepper, vegetable oil, black beans, chicken broth, chunky salsa, lime juice, nonfat plain yogurt, crackers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=431301 (may not work)