Black Bean Soup

1 can (15 oz.) black beans, drained and rinsed

1 c. chicken or veggie stock

3/4 c. chunky salsa (whatever heat you prefer)

2 to 3 t. ground cumin, or to taste

Garnishes: grated Cheddar or Monterey Jack, sliced avocado, diced jalapeno, diced fresh tomato, chopped cilantro, and/or sour cream

Mix the beans, salsa and cumin in a medium saucepan. Add the stock. Bring to a boil, lower the heat, cover loosely, and simmer for fifteen minutes.

If you like a chunky soup, mash with a potato masher until you reach the proper consistency. If you like a smoother soup, puree some or all of the soup in a blender or in the pot with a stick blender.

Serve with the garnishes of your choice.

Serves four as a starter, or two as a main course.