Black Bean Soup

I got this one off of mothering.com, also.

Black Bean Soup

1 C tomato salsa
3 C cooked black beans (or 2 (15oz) cans)
2 C chicken stock
1 tsp. lime juice
2 tbsp. chopped fresh cilantro
sour cream (optional)

Heat salsa in a large saucepan over medium heat, stirring often, for about 5 minutes. Stir in beans and broth. Bring to a boil, then lower the heat and simmer soup, covered, for 15 minutes. Let soup cool slightly, then ladle half of it into a food processor or blender and puree it. Return the pureed soup to the pot. Stir in the lime juice and cilantro and heat the mixture through.

Mandy's take on it: I never bother to puree the soup and rarely use cilantro or lime. This soup is so easy and delicious. It tends to be much better with unsalted beans (not most cheap cans of beans). I sometimes put frozen corn in it, also, and serve it with cornbread. I seriously could eat nothing but this soup and cornbread for a week.