Canned beans and packaged ingredients make black bean soup a dinner you can easily whip up at the end of a busy day with only one pot to wash when you're done. Serve the soup alongside tortilla chips and a green salad topped with avocado slices and orange segments for a bright contrast in temperature and texture.

A blender or food processor helps to speed the cooking along, but a potato masher or large spoon also works well for mashing half of the beans, leaving you with an interesting blend of smooth and chunky. The lime juice in this recipe brightens the taste of the soup. Substitute 1 tablespoon of rice vinegar or white vinegar if you don't have limes.

Total Time: 35 minutes | Prep Time: 5 minutes | Serves: 4

Ingredients:

• 1 tablespoon vegetable oil
• 1/2 cup onions, chopped
  
• 2 cloves garlic, finely chopped
• 2 teaspoons cumin
• 2 (15-ounce) cans black beans, rinsed and drained
• 1/2 cup prepared salsa
• 1 1/2 cups chicken stock
• 1/2 teaspoon kosher salt
• 2 tablespoons lime juice, freshly squeezed
• 4 tablespoons sour cream
• 4 tablespoons cilantro, chopped

Directions:

1. In a large pot over medium heat, cook the onions in the oil until softened – about 7 minutes. Add the garlic, cumin and salt and cook the mixture for an additional 1 minute.
   
2. Add the beans, salsa and chicken stock. Bring the soup to a boil, then reduce the heat to simmer and cook the soup on low heat until the flavors have a chance to blend – about 10 to 12 minutes.
3. Using a ladle or cup, transfer 1/2 of the bean mixture to a blender and pulse it briefly to puree the beans. Add the pureed beans back into the cooking pot and reheat the mixture for 7 to 8 minutes until it is heated through.
4. Remove the pot from the heat and stir in the lime juice. Serve the soup with a dollop of sour cream and a sprinkling of cilantro.