Black Bean Soup
Category: UTF-
Yield: 4 servings
2 cans (16 oz ea) black beans, undrained
1 1/2 cup chicken broth
1 tbsp vegetable oil
1 onion
4 cloves garlic
24 oz ORTEGA® Thick & Chunky Salsa
2 tbsp lime juice
1 tbsp ground cumin
1/2 tsp crushed red pepper flakes
1/2 cup plain yogurt

Procedures
PLACE beans with liquid and chicken broth in blender or food
processor; cover. Blend until smooth (may be done in batches if
necessary).
HEAT vegetable oil in a large saucepan over medium-high heat. Add
onion and garlic; cook for 1 to 2 minutes or until onions are tender.
Add bean mixture, salsa, lime juice, cumin and red pepper. Bring to a
boil, reduce heat to low, cover and cook, stirring occasionally, for
25 to 30 minutes. Serve topped with yogurt.





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