Bold Mexican Black Bean Soup
1 small onion, roughly chopped
4 cloves garlic, peeled
2 15 ounce cans low sodium black beans, un-drained
2 cups water
1/2 cup prepared salsa
1/4 cup prepared buffalo sauce
- Heat the oil in a large saucepan over medium-high heat. Add onion and garlic and sauté for about 3 minutes. Add remaining ingredients and bring to a boil.
- Reduce heat to medium and cook for 10 minutes or so, stirring often.
- Cool one-half of the soup and place in the 48 oz. pitcher. Blend until smooth.
- Stir the pureed soup back into the saucepan and reheat briefly. Serve while warm.