Kelly's Black Bean Soup

1 onion, diced
1 TBSP olive oil
1 15 oz can of black beans, drained and rinsed
2 cups of vegetable broth [I use Swanson organic]
1 cup of your home made salsa [see recipe below] or store bought
juice of 1 lime
salt to taste
scallions, chopped finely

Optional:
mexican shredded cheese or any cheese of your choice
sour cream

Saute onion in olive oil until translucent. Add black beans, broth, and salsa and bring to a boil. Simmer for about 10 minutes. I usually take a potato masher at this point and carefully mash up my beans a bit in the pot to give it a creamy texture.

Add lime juice and salt to taste. Dish up and top with scallions.

At this point, you have a nice, healthful black bean soup. [omit the olive oil and it is basically fat free].

If you care to make it not-fat-free-but-awesomely-delicious - stir in some sour cream and top with shredded cheese.

This also makes an amazing bean dip for chips if you cut the vegetable broth in half [only use one cup] and then mash it well after it simmers - totally yummy!