Rhonda's Hearty Black Bean & Vegetable Soup

2 tbs. olive oil
1 chopped yellow onion
3 coves garlic, crushed
½ cup canned spicy/hot
or med. salsa
½ cup cilantro
1 – 16oz can refried black beans
1 – 16 oz can whole black beans

2 – 16 oz cans chopped tomatoes
4 cups chicken broth
1 – 15oz can of whole corn
Juice of 1 lime
2 cups monterey jack cheese
sour cream for garnish

In a large soup pot, sauté onions and garlic in oil until onions are soft.

Add salsa and cook for about 2 minutes. Add cilantro, beans, ½ the tomatoes and broth.
Bring to a boil, and then lower heat to simmer for about ½ hour.

Puree soup.
Add remaining tomatoes, corn, lime juice and cheese. Season with salt and pepper to taste.
Serve with a dollop of sour cream.

Pair with Wood Family Vineyards Zinfandel