Black Bean Soup - cooking recipe

Ingredients

1 medium onion, chopped (about 2/3 c.)
4 cloves garlic, minced
1 Tbsp. ground cumin
1/2 to 1 tsp. crushed red pepper flakes
2 Tbsp. vegetable oil
3 (16 oz.) cans black beans (undrained)
1 1/2 c. chicken broth
3 c. Ortega mild or medium, thick and chunky salsa
2 Tbsp. lime juice
1/2 c. nonfat plain yogurt
50 Premium crackers (any variety)

Preparation

In 4-quart saucepot over medium heat, cook onion, garlic, cumin and pepper flakes in oil until onion is tender, about 3 minutes. Remove from heat.
In electric blender, puree 2 cans of beans and their liquid in batches with chicken broth; add to pot.
Stir in remaining beans, salsa and lime juice.
Heat mixture to boil; reduce heat to low.
Simmer for 30 minutes.
Ladle 1 cup of soup into bowl; top with dollop of yogurt.
Serve hot with crackers. Makes ten 1-cup servings.