Black Bean And Tomato Soup - cooking recipe

Ingredients

1 (15 ounce) can black beans, undrained
1 cup low-sodium chicken broth
cooking spray
1 small onion, chopped
1 teaspoon minced garlic
1 (15 ounce) can black beans, undrained
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL(R))
1/3 cup plain yogurt (optional)
4 teaspoons lime juice
2 teaspoons ground cumin
1/4 teaspoon red pepper flakes (optional)
2 tablespoons chopped fresh cilantro

Preparation

Place 1 can black beans and chicken broth into a blender. Cover and puree until smooth.
Heat a large saucepan coated with cooking spray over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir remaining 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and pureed beans into onion mixture; bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally. Garnish with cilantro to serve.