black bean soup

Lisa Shin

Black Bean Soup
Saute 1/4 cup chopped onion in 2 tsp olive oil for 4 minutes. Add half a 15.5-oz can of beans; 1 cup vegetable broth; and 1 tsp each cumin, garlic powder, and lime juice. Simmer, then puree in a blender. Return to saucepan with remaining beans. Simmer 5 minutes. Serve with a steamed artichoke with an olive oil and lemon juice dip.
Makes 2 servings.