#14 Black Bean soup with salsa

Beans are not only a complete protein, but as an added bonus, cost pennies per serving!
You can cook then on the stove or put them in a crockpot. They need very little added to them, and pair well with rice.

Nothing says southwest like black bean soup with salsa and cheddar for garnish.

Black Bean soup

1 1/4 cup dried black beans
1/4 cup olive oil
1 large yellow onion, minced
3 cloves of garlic, minced
1 tsp cumin
2 Tsp chili powder
8 cups water or chicken broth

Salsa

2 tomatoes, peeled and chopped
1/4 cup minced onion
1/2 fresh jalapeno, seeded and minced
1-2 Tbs fresh lime juice
2 Tbs fresh torn cilantro
Salt and pepper to taste

Pick over and discard any damaged beans or stones. Rinse the beans. PLace in a bowl, add plenty of water to cover and soak for 3 hours.

Drain the beans, In a large saucepan heat olive oil. Add onions and saute until soft. Add garlic, cumin, chili powder, drained beans and the water. Bring to a boil, reduce heat to low and simmer for 2-3 hours, uncovered until tender. Or place in crockpot on high for 2-3 hours.

To make salsa, sti together tomatoes, onion, jalapeno, lime juice, cilantro and salt in a bowl. Set aside

When soup is ready season to taste with salt and pepper. Serve and garnish with salsa.

Serves 6