Fast and Easy Black Bean Soup--Vanessa

tablespoon extra-virgin olive oil
1 large onion, finely chopped
3 or 4 cloves garlic, finely chopped
2 1-pound cans black beans, drained and rinsed
Juice of 1/2 lime
1 chipotle pepper in adobo sauce (from can), chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 can chicken broth, or 2 cups water

Optional toppings: thinly sliced green onions, soy yogurt, reduced-fat sour cream, or low-fat plain yogurt

1. Heat the oil in a large saucepan. Saute the onions over moderate heat until translucent, 3 or 4 minutes. Add the garlic and saute until the onion is lightly golden, another 3 or 4 minutes.

2. Add the remaining ingredients, except the toppings, along with the broth, and bring to a simmer.

3. Mash beans with a potato-masher, just enough to thicken the liquid base of the soup. Cover and simmer gently but steadily for 10 minutes.

4. Serve hot topped with one or two of the optional toppings.

Note: also works well with combo of canned black beans & canned chick peas.