Black Bean Soup

1 medium onion, chopped (about 2/3 cup)
1 TBSP ground cumin
1 TBSP vegetable oil
3 can black beans, undrained
1 can chicken broth
3 cups medium or hot chunky salsa
Juice and grated peel of 1 lime
1/2 cup nonfat plain yogurt or fat free sour cream

Cook onion and cumin in oil in 4 qt saucepot over medium heat until onion is tender, about 3 minutes; remove from heat.

Puree 2 can beans and their liquid in batches with chicken broth in electrip blender; add to pot. Stir in remaining beans, salsa, lime juice and peel.

Heat mixture to boil; reduce heat to low. Simmer for 30 minutes. Ladle 1 cup soup into bowl; top with dollop of yogurt. Serve hot with crackers.