Black Bean Soup
Three 15-oz. cans black beans, rinsed and drained
4 1/2 cups fat-free chicken or vegetable broth
One 12-oz. jar peach salsa
1 tsp. cumin
Pour about half of the rinsed and drained beans into a blender. Add around half of the broth, half of the salsa, and half of the cumin. Blend until mixture is smooth and fully pureed, and then transfer it to a large container with a lid.
Repeat blending process with remaining ingredients (excluding optional toppings, (cilantro and lime wedges). Add that batch to the container, and give the mixture a good stir.
Cover and refrigerate for at least 1 hour (several hours is best), to allow soup to thicken and flavors to blend.
Once you’re ready to serve, stir soup thoroughly. Transfer soup to a pot or microwave-safe bowl, and heat on the stove or in the microwave until desired temperature is reached. top each serving with a sprinkle of cilantro, and/or a squeeze of lime.