Black Bean Soup

One of our favorites.  This soup is a hearty, spicy soup with the warm earthy flavor of cumin and the zing of fresh lime.  We like it with tortilla chips on the side.  It makes a great meal by itself, or it can be paired with one of our quesadilla recipes for a bigger meal.  Not only are black beans high in fiber and folate, but they rival grapes and cranberries for their antioxidant properties.  Sensitive to sulfites?  Black beans contain the trace mineral molybdenum, which counteracts sulfites.  So uncork that bottle of red later tonight.

1 medium yellow onion, peeled and chopped, or 2 cups bagged Freshly Diced Onion
1 clove crushed garlic, or 1 tsp jarred Crushed Garlic
2 Tbsp extra virgin olive oil
1 tsp ground cumin
2 (15-oz) cans Organic Black Beans (do not drain) 
1 cup (half a jar) Chunky Salsa
2 Tbsp lime juice (juice of 1 lime)
Plain yogurt, such as Plain Cream Line Yogurt, or sour cream

1. In a medium pot, sauté onions in olive oil until they are soft and translucent. 
2. Sprinkle in cumin and garlic and sauté for a minute; pour in black beans (including juices), salsa, and lime.  Stir to combine and bring to a simmer.  Simmer covered for 20 minutes.
3. Ladle soup into individual bowls and top with a dollop of yogurt.  Chili and Lime Tortilla Chips or other white corn tortilla chips go nicely on the side.

Prep time: 10 minutes
Hands-off Cooking time: 20 minutes
Serves 4-6