Black Bean Soup III recipe

4 servings

1/4 cup mild salsa

1 (15 ounce) can black beans, rinsed and drained

2 cups water

1 cup cherry tomatoes

1 1/2 teaspoons ground cumin

1 teaspoon white sugar

Strain salsa through a strainer and discard pieces left in strainer.

Drain and rinse black beans, placing 1 tablespoon black beans aside for later use.

Place remaining beans, strained salsa, water, cherry tomatoes, ground cumin and sugar in a food processor or blender and puree.

Stir in reserved black beans and refrigerate until ready to serve.