Black Bean Soup

Cook onion, garlic, cumin, and red pepper flakes in oil in a 4-quart sauce pan on medium heat, or until onion is tender. Remove from heat.

In a blender or food processor, puree two cans of the beans, with liquid. Stir into saucepan. Stir in remaining beans, salsa, broth, and lime juice. Heat mixture to a boil over medium to medium high heat, stirring frequently. Reduce heat to low and simmer 30 minutes. Adjust seasonings to taste if desired (I added about and extra 1/2 tablespoon cumin and several shakes of cayenne pepper).