Black Bean Soup

1 tablespoon canola oil

> 1 small onion, chopped

> 1 tablespoon chili powder

> 1 teaspoon ground cumin

> 2 15-ounce cans black beans, rinsed

> 3 cups water

> 1/2 cup prepared salsa

> 1/4 teaspoon salt

> 1 tablespoon lime juice

> 4 tablespoons reduced-fat sour cream (optional)

> 2 tablespoons chopped fresh cilantro (optional)

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> Preparation

> Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes. Add chili powder and cumin and cook, stirring, 1 minute more. Add beans, water, salsa and salt. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from the heat and stir in lime juice.

> Transfer half the soup to a blender and puree (use caution when pureeing hot liquids). Stir the puree back into the saucepan. Serve garnished with sour cream and cilantro, if desired.

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> Tips & Notes

> Make Ahead Tip: Cover and refrigerate for up to 3 days. Garnish with sour cream and cilantro, if desired, just before serving. This tastes better the next day, and is so quick and easy. The recipe calls for 1-¼ cup servings, but 1 cup is very satisfying. Substitute 3-½ cups of cooked from scratch beans for the canned ones