1 Tbsp. Olive oil
½ C. chopped onion
1 clove of garlic, minced
2 (15-oz) cans black beans, drained
1 (14 1/2-oz) can stewed tomatoes, undrained and chopped
1 (10 1/-oz) vegetable broth
½ C. picante sauce or salsa
1/4 C. water
1 tsp. Ground cumin
2 Tbsp. Fresh lime juice
Chopped fresh cilantro
Heat oil in a large saucepan over medium heat until hot. Add onion and garlic; saute until tender. Add beans and next 5 ingredients; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes.
Remove from heat; stir in lime juice. Ladle soup into bowls; garnish with cilantro, if desired.
Yield: 6 cups (about 129 calories per 1-cup serving).
Preparation time: 5 min
Cooking time: 25 min.
3 small cans chopped olives
9 sliced green onions (or less)
1 small can chopped green chilies
1 tomato chopped
3 tbsp Pace Picante Sauce
3 tbsp salad oil
Mix and serve with tortilla chips.