Black Bean Soup

In a Dutch oven, heat olive oil. Add onion and garlic, stirring until onion begins to soften. Add chili powder and cumin and cook for 1 minute. Add beans, water, salsa, red pepper flakes and salt. Bring to a boil and reduce heat and simmer for 10 minutes.

Remove from heat and stir in lime juice. Ladle half of the soup into a food processor and puree. Pour the puree mixture back into the Dutch oven and stir into the remaining soup. It is now ready to serve!

Makes 4 servings of about 1 1/4 cup each.