Black Bean Soup I

Black bean soup seasoned with spicy salsa, cumin and lime is the perfect meal in a bowl on chilly winter evenings. Served with a dollop of plain yogurt and a side of steaming tortillas this soup hits the spot.

2 (16-ounce) cans black beans, undrained
1 cup reduced-sodium chicken broth
1 small onion, chopped
1 teaspoon minced garlic
1 (16-ounce) jar ORTEGA Salsa - Thick & Chunky
4 teaspoons lime juice
2 teaspoons ground cumin
1/4 teaspoon crushed red pepper (optional)
1/3 cup plain yogurt (optional)
12 fresh cilantro leaves

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

Makes 4 servings.