Black Bean Soup

This is an oldie, but a goodie around our house.  It makes for a quick weeknight meal, and can easily be doubled or tripled to feed a crowd.

Black Bean Soup

1 cup fresh salsa (I usually use Newman's Own, medium)
2 cans black beans, drained and rinsed
2 cups (1 can) low-sodium chicken broth

toppings:
limes
sour cream
shredded cheese
diced red onion
diced avocado
sliced black olives

-Simmer the salsa in a medium saucepan for 5 minutes, stirring frequently.
-Add the beans and broth, and bring to a boil.  Turn heat to low, cover, and simmer 15 minutes.
-Ladle half the soup into a blender and puree, then add back to the saucepan to heat through.
-Serve with the toppings of your choice.

Enjoy!