Black Bean Soup...

This soup is heaven. Don't let the ingred. list intimidate, this is an open and dump recipe. It took me 10 minutes to put together. My daughter LOVES Black Bean Soup.
Ingredients
10 slices bacon, finely chopped
2 medium onions, chopped (about 2 1/2 cups)
6 garlic cloves, pressed
1 (14 1/2-ounce) can reduced-sodium chicken broth
1 1/2 cups canned chopped tomatoes
2 tablespoons ketchup
2 teaspoons Worcestershire sauce (Lea & Perrins)
1 tablespoon chili powder
4 (15 1/2-ounce) cans black beans, drained but not rinsed
Kosher salt and freshly ground black pepper
1 bunch cilantro
juice of 1/2 lime
Thinly sliced scallions, for garnish
Sour cream for garnish
Grated cheddar for garnish
Directions
Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.

However, if you don't have these ingreds. & you happen to have some Jack's Special Salsa from Costco... you can make the really, really fast version which is really my SIL Jenni's (cook extraordinaire!) go to recipe...

1 cup Jack's Salsa
4 cans black beans
2 T chili powder

Simmer 15-20 mins

If you want, you can top with some of the toppings in the above recipe.. but this soup can stand alone :)