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