Jonn, a local friend and chef, made black bean soup last night and peaked my interest. Low and behold, I have a simple black bean soup recipe. I think I will make this for dinner tonight as it is perfect for a cold winters night. It is light and heart healthy as well! For vegetarians, vegetable stock can be used in place of chicken any time!
1 cup fresh salsa (we are fans of the local Sisters Salsa)
2 15-ounce cans black beans
2 cups chicken broth
sour cream (a dollop per serving)
Juice of one lime