Simple Black Bean Soup

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1 tablespoon olive oil

1 cup white onions, diced

3 garlic cloves, minced

3 (15 oz.) cans no-salt added black beans, with liquid

1 teaspoon ground cumin

2 cups prepared salsa

1 1/2 cups plain Greek yogurt

1/4 cup cilantro, chopped, divided

No Salt Seasoning and Pepper, to taste

Bring a small soup pot or large saucepan up to medium-high heat. Add oil. Saute onion for 3-4 minutes. Add garlic. Cook another minute. Stir in beans, cumin and salsa. Cook for 4-5 minutes, stirring frequently. Reduce heat to medium-low, add the yogurt and half of the cilantro. Cook, stirring occasionally, for 5-6 minutes.

Serve immediately. Top each bowl with additional fresh cilantro.

Note: For a smoother version, you can puree in a blender or use an immersion blender.

Sponsor: Intermountain Medical Center Heart Institute

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