Black Bean Soup

Ingredients

• 48 oz black beans undrained canned
• 0.3 tsp pepper red crushed
• 4 cloves garlic minced
• 1 Tbsp ground cumin 
• 2 Tbsp juice of lime 
• 0.5 cup yogurt plain low-fat
• 2 Tbsp oil 
• 0.7 cup onion chopped
• 14 oz reduced sodium chicken broth canned
• 16 oz taco bellâ® & chunky salsa thick
• 55 servings saltines 

Equipment

• bowl
• ladle
• pot
• blender

Directions

1. Cook onion, garlic, cumin and pepper flakes in oil in 4-quart saucepot on medium heat 3 minutes or until onion is tender; remove from heat.
2. Place 2 cans beans with liquid in batches with broth in blender; cover. Blend until pureed. Stir into saucepot. Stir in remaining beans, salsa and lime juice.
3. Heat mixture to boil. Reduce heat to low. Simmer 30 minutes. Ladle 1 cup soup into each bowl; top with dollop of yogurt.
4. Serve with crackers.