Black Bean Soup*

1 medium onion, chopped (about 2/3 cup)
4 cloves garlic, minced
1 tablespoon ground cumin
¼ teaspoon crushed red pepper (optional)
2 tablespoons oil
3 cans (16 ounce each) black beans, undrained
1 can (14.5 ounce) reduced sodium chicken broth
1 jar (16 ounce) chunky salsa
2 tablespoons lime juice
½ cup plain low-fat yogurt

Cook onion, garlic, cumin and pepper flakes in oil in 4 quart pan on medium heat 3 minutes or until onion is tender; remove from heat.

Place 2 cans beans with liquid in batches with broth in blender; Bend until pureed.* Stir into pan.

Stir in remaining beans, salso and lime juice.

Heat mixture to boil. Reduce heat to low. Simmer 30 minutes.

Ladle 1 cup soup into each bowl; top with dollop of yogurt. Serve with crackers.

*I just mashed them a little bit with a spoon. I also cook the onion and stuff then put it in the crockpot along with everything else and let it cook for several hours.