Mexican Black Bean Soup

Easy and fast! Perfect soup for dipping grilled cheese sandwiches.

2 T vegetable oil
1 onion, choppped
2-3 garlic cloves, chopped
1 t. oregano
1 t. cumin
1 15 oz. can tomatoes
1/4 cup red salsa
2 16 oz. cans black beans, drained but not rinsed
2 cups chicken broth
Optional garnishes: cilantro, tomatoes, sour cream, scallions, avocados, lime wedges.

In a large saucepan, heat oil. Add onion, garlic, oregano, and cumin. Cook stirring until onions are soft (3-5 mins). Add tomatoes, salsa, beans, and broth. Bring to a boil and cook, stirring, for 5 minutes.

In 2 batches, puree soup in a blender. Return to pot and reheat, stirring often, for 5-7 minutes.